TX 


IN  MEMORIAM 
BERNARD  MOSES 


RECIPES 

GRANDVIEW 

CONGREGATIONAL 

CHURCH 


PUBLISHED  BY 

THE  LADIES'  AID  SOCIETY 
1916 


Price,  50  Cents 


RECIPES 


GRANDVIEW 

CONGREGATIONAL 

CHURCH 


PUBLISHED  BY 

THE  LADIES'  AID  SOCIETY 
1916 


Price,  50  Cents 


AGRIC, 


INDEX 


PAGE 

Preface 5 

How    to  Preserve  a  Husband 6 

Breads,  Hot  Breads  and  Breakfast   Breads 7 

Cakes,    Cookies    and    Doughnuts 15 

Cheese  and  Eggs  26 

Drinks 27 

Fish  and  Oysters  28 

Icings,  Jellies  and  Jams 30 

Meats    34 

Puddings,  Pies  and  Desserts 42 

Pickles    53 

fealads   59 

Salad  Dressings 65 

Soups    87 

Vegetables 69 

Casserole  and  Chafing  Dishes 75 

Dainties,  Candies  and  Christmas  Cakes 78 

Household  Hints 85 

Time  Table  for  Cooking 90 

New   Recipes 92 


REWARD  MOSES 


SERVICE  FIRST 


FORTY-FIFTH     YEAR 


THE 

EDWARD  E.  FISHER 

COMPANY 


FUNERAL  ESTABLISHMENT 

MOTOR   AMBULANCE    SERVICE 

NOS.  213  AND  215  EAST  BROAD  STREET 


TELEPHONES 


MAIN  18    -    CIT.  2018 


LIMOUSINES  FOR  ALL  OCCASIONS 


DIRECTORS 

EDWARD  E.  FISHER,   PRESIDENT  GEORGE  WEIR,  SECRETARY 

FRED.   D.  CONNOLLEY  CHAS.  W.  BRYSON 

D.  V.  WILSON 
JEWETT  IDE  CLARK,  ASSISTANT 


9027^4 


Compliments  of 
a  Friend 


Everybody 
Knows 


WEGENER'S 


Established 

1892 


Wegener's  Products  have  been  used  by  the  house-wife  for 
nearly  25  years. 


Wegener's 

TAWCO 

COFFEE 

Crisp  and  tender — 
fresh  from  our  own 
roasters. 


Wegener's 

Quality 

TEAS 

Select  Pickings- 
new  season's  pack — 
extra  choice  quality. 


WEGENER'S  CERTIFIED  EXTRACTS 
WEGENER'S  CERTIFIED  SPICES 

Have  stood  the  test  of  years.  They  are  the  only  certified  Extracts  and 

Spices  sold. 

Do  you  know  there  is  such  a  thing  as  Pure  Ammonia  ?  There  is — 
WEGENER'S  AMMONIA  is  certified  1 0  per  cent.  Ammonia.  Read 
the  label  carefully. 

Wegener  tries  to  serve  you  honestly  with  the  best  possible  goods — 
that's  why  we  certify  the  goods  on  each  package.  It  will  pay  you  to 
insist  that  your  dealer  supply  you  with  Wegener's. 

THEODORE  A.  WEGENER 

Importer  and  Manufacturer 
962-964-966  N.  High  St.          COLUMBUS,  O.         959-961-963  N.  Pearl  St. 


PREFACE 


The  ladies  of  Grandyiew  and  Marble  Cliff,  after  care- 
ful preparation,  take  pleasure  in  offering  their  book  to  the 
public. 

It  was  their  endeavor  to  collect  such  a  variety  of 
carefully  tested  recipes  as  to  make  the  book  a  help  to  all. 

The  committee  is  indebted  to  the  ladies  of  both  vil- 
lages and  to  many  friends  for  valuable  contributions  and 
suggestions.  They  are  also  indebted  to  the  advertisers 
who  have  assisted  in  sharing  the  expense  of  publication 
and  we  should  patronize  them  whenever  possible. 

The  signature  following  a  recipe  does  not  indicate 
the  recipe  original,  but  that  it  is  recommended  and  en- 
dorsed. . 


How  to  Preserve  a  Husband 


A  good  many  husbands  are  utterly  spoiled  by  mismanagement. 
Some  wpmen>go>|aj>out  it  as  if  their  husbands  were  balloons  and 
£)?ow  thefn.'ub.jc1  pl<litrs  keep  them  constantly  in  hot  water;  others  let 
them  (freeze  by  indifference  and  carelessness;  some  keep  them  in  a 
stew'Vy1  atitatirig/ways  and  words.  Others  roast  them;  some  keep 
tlrerri  jri  fickle*  a^  theiT'  lives.  It  cannot  be  supposed  that  their  hus- 
tands  will  be  tender  and  good  managed  in  this  way,  but  they  are 
really  delicious  when  properly  treated. 

In  selecting  your  husband  you  should  not  be  guided  by  the  silvery 
appearance  as  in  buying  a  mackerel,  nor  by  the  golden  tints  as  if 
you  wanted  salmon. 

Be  sure  to  select  him  yourself,  as  tastes  differ.  Do  not  go  to 
market  for  him  as  the  best  are  always  brought  to  your  door.  It  is 
far  better  to  have  none  unless  you  will  patiently  learn  how  to  cook. 

A  preserving  kettle  of  the  finest  porcelain  is  best.  See  that 
the  linen  you  wrap  him  in  is  nicely  washed  and  mended,  with  the  re- 
quired number  of  buttons  and  strings  tightly  sewed  on.  Tie  him  to 
the  kettle  by  strong  silk  cord  called  comfort,  as  the  one  called  duty 
is  apt  to  be  weak. 

They  are  apt  to  fly  out  of  the  kettle,  and  be  burned  and  crusty 
on  the  edges,  since,  like  crabs  and  lobsters,  you  have  to  cook  them 
alive. 

Make  a  clean,  steady  fire  out  of  love,  neatness  and  cheerfulness. 
Set  him  as  near  this  as  seems  to  agree  with  him. 

If  he  sputters  and  fizzes  do  not  be  anxious;  some  husbands  do 
this  until  they  are  quite  done.  Add  a  little  sugar  in  the  form  of  what 
confectioners  call  kisses — but  no  pepper  or  vinegar  whatever.  A  lit- 
tle spice  improves  them.  Do  not  stick  any  sharp  instruments  into 
him  to  see  if  he  is  becoming  tender.  Stir  him  gently,  watching  the 
while  lest  he  lie  too  close  to  the  kettle  and  so  become  useless.  You 
cannot  fail  to  know  when  he  is  done. 

If  thus  treated  you  will  find  him  very  digestible,  agreeing  nicely 
with  you  and  the  children,  and  he  will  keep  as  long  as  you  want,  un- 
less you  become  careless  and  set  him  in  too  cold  a  place. 


RECIPES 


Breads,  Hot  Breads  and  Breakfast 

Breads 


"Dinner  may  be  pleasant, 

So  may  social  tea; 

But  yet  me  thinks  the  breakfast 

Is  best  of  all  the  three." 


YEAST  BREAD. 

Boil  1  pint  of  milk;  add  1  pint  water;  when  liquid  is  luke  warm 
add  1  cake  compressed  yeast  dissolved  in  a  little  warm  water;  1  table- 
spoon lard;  1  tablespoon  sugar;  1  tablespoon  salt;  add  flour  just  suf- 
ficient to  knead.  Knead  lightly  15  or  20  minutes;  place  in  bowl;  grease 
top  with  lard  or  butter  and  place  in  a  warm  even  temperature  to 
rise  until  it  doubles  itself  (about  3  hours);  mould  into  loaves;  let 
stand  about  an  hour  and  then  bake  one-half  to  one  hour,  depending 
upon  size  of  loaf.  This  can  be  made  with  2  potatoes  cooked  and 
mashed  instead  of  milk  if  preferred. — Tested. 

CORN  BREAD. 

One  pint  sour  milk;  add  to  this  1  heaping  teaspoonful  of  soda  dis- 
solved in  a  little  water;  1  egg;  2  tablespoonfuls  of  lard;  1  teaspoonful 
salt;  2  tablespoons  sugar;  1  cup  wheat  flour;  enough  cornmeal  to 
make  cake  like  dough. — Mrs.  Paul  Springer. 

CORN  BREAD. 

One  cup  cornmeal;  ^  cup  flour;  1  egg;  Y^  cup  sugar;  IJ^  teaspoon 
baking  powder;  2  teaspoons  butter;  1  cup  sweet  milk. — Mrs.  J.  F. 
Daymude. 

CORN  BREAD. 

Two  cups  flour;  1  cup  cornmeal;  1  teaspoon  salt;  2  teaspoons 
baking  powder,  4  tablespoons  sugar;  1  tablespoon  butter  or  lard;  2 
eggs;  milk  to  make  batter  as  for  cake. — Mrs.  Clarence  Wing. 

7 


FOR  QUICK  DELIVERY  OF 

GROCERIES.COUIMTRY  PRODUCE 
AND  FEED  STUFF 


IVL  E.  DAVIS 


FINE  GROCERIES 
TABLE  DELICACIES 


BELL  HILLTOP  254 
CITIZENS  13024 


MARBLE  CLIFF,  OHIO 

If  I  please  you,  tell  others;  if  not,  tell  me. 


HIGGIN  ALL-METAL 

WINDOW  SCREENS 

ARE  DURABLE,  HANDSOME 

AND  CONVENIENT 


HIGGIN     ALL-METAL 
WEATHER    STRIPS 

ARE 
DUST  AND  AIR  PROOF 


J.  T.  DAYMUDE 

AGENT 

CALL  HILLTOP  538  COLUMBUS,  OHIO 


WEISHEIMER  BROS 

MERCHANT  MILLERS 

AND  DEALERS  IN 

GRAIN,  FEED,  AND  IDEAL  SCRATCH   FEED 
USE  JEWEL   FLOUR 


CORN  BREAD 

One  egg;  one  teaspoon  soda  to  1  pint  milk;  5^  teacup  'flour;  a 
little  salt;  add  cornmeal  until  thick;  bake  in  buttered  pan. — Mrs.  Fred 
Nesbitt. 

FRUIT  BREAD. 

One  cup  of  granulated  sugar;  1  egg;  1  cup  of  sweet  milk;  1  cup 
of  nuts;  4  cups  of  flour;  2  teaspoonfuls  of  baking  powder;  let  stand 
20  minutes;  bake  45  minutes,  slow;  loaf  pan. — Mrs.  Rhoads. 

BRAN  BREAD. 

One  quart  bran;  lj£  pints  white  flour  (scant);  1  pint  raisins  (^ 
box);  \y?.  pints  sour  milk;  1^  teaspoons  soda;  1  cup  Orleans  mo- 
lasses. Bake  in  slow  oven  for  about  45  minutes. — Mrs.  L.  K.  Clark. 

BRAN  BREAD. 

Put  \y-z  cups  wheat  flour  into  sifter;  add  1  heaping  teaspoonful 
of  soda  and  ^  teaspoon  salt  and  sift  into  a  large  bowl;  then  add  2 
cups  coarse  bran  flour  and  mix  well;  then  add  4  good  tablespoons 
syrup  and  1  pint  of  sour  or  buttermilk  or  milk  and  water;  mix  well. 
Dough  must  be  quite  soft.  Bake  in  very  slow  oven  for  about  80 
minutes. — Mrs.  Webster. 

BROWN  BREAD. 

Half  cup  sugar;  2  cups  graham  flour;  1  cup  white  flour  J/£  cup 
corn  meal;  ^  cup  molasses;  1  teaspoon  salt;  1  pint  sour  milk  or 
cream;  into  which  beat  1  teaspoon  baking  soda;  mix  thoroughly. 
Use  well  greased  pound  baking  powder  cans,  filling  only  half  full  of 
the  batter.  Bake  one  hour  in  slow  oven.  Makes  four  loaves. — Mrs. 
Penny. 

BOSTON  BROWN  BREAD. 

One  quart  graham  flour;  1  cup  Duff's  Orleans  molasses;  1  cup  rai- 
sins; 1  pint  buttermilk;  1  teaspoon  salt;  1  teaspoon  baking  powder;  1 
teaspoon  soda;  put  salt  and  baking  powder  in  flour;  add  raisins,  then 
molasses,  then  the  milk  in  which  the  soda  has  been  dissolved;  stir 
well;  put  in  pound  baking  powder  cans  and  bake  one  hour  in  slow 
oven.  This  makes  4  loaves. — Mrs.  Emilie  Frankenberg. 

COFFEE  CAKE. 

Two  and  one-quarter  cups  of  flour;  1  cup  of  milk;  2  teaspoons 
baking  powder;  1  egg;  2  tablespoons  sugar;  2  tablespoons  butter;  1 
cup  raisins;  rub  butter  and  sugar  together;  add  beaten  egg,  milk  and 
salt;  last  add  flour  and  2  teaspoons  of  baking  powder;  sprinkle  with 
butter,  sugar  and  cinnamon. — Mrs.  Fred  Nesbitt. 

QUICK  COFFEE  CAKE. 

Four  cups  of  flour;  1  cup  of  sugar;  2  teaspoons  baking  powder; 
2  eggs;  2  cups  of  milk;  2  tablespoons  melted  butter.  After  it  is  partly 
baked  spread  melted  butter  upon  it  and  sugar  and  cinnamon. — Mrs. 
Eva  Jaeger. 


JOHNNY  CAKE. 

Two-thirds  teaspoon  soda;  3  tablespoons  sugar;  1  teaspoon  cream 
tartar;  1  egg;  1  cup  sweet  milk;  6  tablespoons  Indian  meal;  3  table- 
spoons flour  and  little  salt. — Mrs.  Stephen  Stepanian. 

NUT  BREAD. 

One  cup  sugar;  3  teaspoons  baking  powder;  3^4  cups  flour;  j£ 
pound  or  1  cup  of  nuts,  chopped  fine;  1J4  cups  milk;  let  raise  20  min- 
utes; bake  in  slow  oven,  45  minutes. — Mrs.  Harry  E.  Smith. 

NUT  BREAD. 

One  cup  of  granulated  sugar;  1  egg;  4  cups  of  flour;  4  teaspoons 
baking  powder,  sifted  together;  1J4  cups  of  milk;  1  cup  of  nuts, 
chopped  coarse;  bake  in  a  loaf  and  eat  with  butter. — Mrs.  W.  T. 
Eaton. 

NUT  BREAD. 

One  cup  chopped  nuts;  1  cup  sweet  milk;  1  cup  soft  sugar;  1 
egg;  3J^  cups  of  flour;  2  teaspoons  of  baking  powder;  1  teaspoon 
of  salt;  mix  together  and  let  stand  30  minutes;  bake  in  slow  oven 
45  minutes — Adelaide  Conrad. 

GRAHAM  NUT  BREAD'. 

One  and  one-half  pints  graham  flour;  y^  pint  white  flour;  1  tea- 
spoon salt;  1J4  teaspoon  soda;  1  pint  sour  milk;  1  cup  brown  sugar;  1 
cup  of  nuts  or  raisins  or  both;  bake  in  very  slow  oven  for  an  hour 
and  a  half.— Mrs.  L.  B.  Allen. 

OATMEAL  BREAD. 

One  cup  rolled  oats;  y2  cup  molasses;  l/2  tablespoonful  lard;  2 
cups  boiling  water.  When  cool  add  1  teaspoonful  salt;  1  cake  com- 
pressed yeast;  4  heaping  cups  of  white  flour.  Let  raise  in  mixing 
crock,  then  put  in  pans  and  let  raise  until  ready  to  bake;  then  bake 
40  minutes.  Enough  for  2  loaves  in  oblong  pans. — Mrs.  Evelyn  L. 
Rood. 

SOUR  CREAM  GINGERBREAD. 

One  egg;  1  cup  brown  sugar;  1/4  cup  sour  cream;  2  teaspoons  soda; 
2  teaspoons  each  cinnamon  and  ginger;  Y2  teaspoon  salt;  2  cups  flour. 
Bake  30  minutes  in  moderate  oven. — Mrs.  J.  T.  Daymude. 

GINGERBREAD. 

Three  and  one-half  cups  flour;  ^  cup  butter  and  lard;  2/z  cup  of 
sugar;  1  cup  molasses;  l/2  cup  boiling  water;  2  eggs;  2  teaspoons  soda 
sifted  in  flour;  1  teaspoon  ginger;  2  teaspoons  cinnamon;  y2  teaspoon 
allspice,  very  fine. — Mrs.  Mattie  Newhouse. 

10 


NUT  GINGERBREAD. 

Cream  ^  cup  butter,  ^  cup  lard  and  1  cup  sugaf ;  add  1  cup  mo- 
lasses; 1  teaspoon  ginger;  1  teaspoon  cinnamon;  1  cup  chopped  al- 
monds; 1  cup  sour  cream;  1  teaspoon  soda;  enough  flour  for  soft 
dough.  Roll  out  1  inch  thick,  cut  in  squares  and  cover  tops  with 
sugar  and  chopped  nuts.  Bake  in  quick  oven. — Mrs.  Harry  Beech. 

BAKING  POWDER  BISCUIT. 

Three  cups  flour;  3  teaspoons  baking  powder;  1  teaspoon  salt;  2 
tablespoons  lard;  milk  to  mix.  Sift  together  the  flour,  salt  and  bak- 
ing powder.  Blend  fat  with  flour  with  finger  tips,  then  mix  to  very 
soft  dough  with  milk.  Turn  dough  onto  well  floured  board  and  roll 
about  24-inch  thick.  Cut  into  biscuit-  and  lay  them  not  touching  each 
other.  Bake  in  a  quick  oven,  12  or  14  minutes. — Mrs.  W.  H.  Tremaine. 

BISCUIT. 

One  quart  flour;  1  pint  cream;  3  teaspoons  baking  powder;  ^ 
teaspoon  salt.  Bake  in  quick  oven. — Miss  Faye  Ustic. 

DREAM  BISCUIT. 

Two  cups  flour;  2  tablespoons  butter;  4  level  teaspoons  baking 
powder;  1  teaspoon  salt;  24  cup  milk  or  enough  to  make  a  soft  dough. 
Drop  with  a  teaspoon  and  bake  10  minutes  in  hot  oven. — Mrs.  Eliza- 
beth Ustic. 

LUNCH  ROLLS. 

Four  level  tablespoons  butter;  2  tablespoons  sugar;  1  egg  beaten 
light,  and  fill  cup  with  milk;  2^4  cups  flour;  Zl/2  tablespoons  baking 
powder;  l/2  tablespoon  salt.  Roll  out,  cut  in  rounds,  butter  and  fold 
over  like  Parker  House  rolls;  bake  in  quick  oven. — Mrs.  Harry  E. 
Smith. 

PARKER  HOUSE  ROLLS. 

Boil  l*/2  pints  milk  and  £**r  in  earthen  ware  mixing  bowl;  add 
1  heaping  tablespoon  sugar;  1  heaping  tablespoon  butter  and  lard  or 
all  lard  and  salt.  Let  stand  until  it  is  almost  luke  warm.  Dissolve 
1  cake  compressed  yeast  in  1  tablespoon  water  and  add  flour  enough 
to  make  it  stiff  enough  to  knead.  Knead  at  least  15  minutes.  Be 
careful  not  to  make  it  too  stiff.  Place  back  in  botwl,  grease  the  top 
and  let  it  rise  about  3  hours  or  until  it  doubles  itself.  Roll  out  to  24- 
inch  thick,  cut  with  biscuit  cutter.  Take  a  knife  and  crease  the  center 
of  each  one;  fold  with  the  crease  out  and  use  melted  butter  to  grease 
the  inside.  Place  in  pans  and  let  rise  again.  Bake  in  a  rather  quick 
oven.  Keep  in  warm  even  temperature  during  all  the  process.  Too 
much  heat  is  more  dangerous  than  a  chill.  These  should  be  ready  to 
eat  in  about  5  hours  or  less. — Mrs.  P.  S.  Skeele. 

HOT  ROLLS. 

Three-fourths  quart  of  flour;  salt;  1  tablespoon  lard;  about  1  cup 
luke  warm  milk;  24  cup  warm  water;  24  cake  of  compressed  yeast;  2 
teaspoons  sugar;  rise  1  hour;  work  into  small  rolls  and  let  rise 
twice  their  bulk. — Mrs.  C.  Wilkinson. 

11 


HOT  CROSS  BUNS. 

Two  cups  milk;  ^  cup  sugar;  %  cup  butter;  3  eggs;  y2  tablespoon 
salt;  1  cake  compressed  yeast;  boil  milk;  add  sugar  and  butter  and 
let  cool.  Then  add  the  beaten  eggs,  salt  and  yeast  which  previously 
dissolved  in  2  tablespoons  water  and  flour  enough  to  knead.  Be  care- 
ful and  not  make  it  too  stiff.  Knead  about  20  minutes  and  put  aside  in 
warm  place  until  it  doubles  itself.  Break  off  buns  and  place  an 
inch  apart.  Let  rise  again  and  cut  cross  in  top  of  each  one  just  be- 
fore baking.  When  done  and  while  hot  frost  (especially  fill  the 
cross)  with  XXXX  sugar  moistened  with  cream.  Can  add  raisins 
if  you  care  too. — Mrs.  P.  S.  Skeele. 

WHOLE  WHEAT  BREAD. 

Scald  y2  pint  milk;  add  y2  pint  of  water  and  1/2  teaspoonful  of 
salt.  When  lukewarm  add  1  compressed  yeast  cake  dissolved  m 
warm  or  cool  water.  Now  add  3  half-pint  cups  of  sifted  whole  wheat 
flour  and  beat  for  five  minutes.  Cover  and  let  it  stand  in  a  warm  place 
for  two  hours.  Then  add  slowly  3  more  half-pints  and  knead  for 
ten  minutes.  Divide  into  two  loaves;  put  in  greased  pans;  cover  and 
let  rise  for  1  hour  or  until  light.  Bake  for  45  minutes. — Mrs.  J.  E. 
Ryder. 

VIRGINIA  SPOON  BREAD. 

Here's  a  delicate  and  delicious  bread  that  is  easily  made.  A 
pint  of  the  milk  must  be  heated  to  the  boiling  point  and  have  stirred 
into  it  the  corn  meal  and  salt.  Cook  for  five  minutes,  then  beat  the 
butter  and  half  a  cupful  of  the  cold  milk  into  the  mush,  and,  after 
adding  the  eggs,  beat  well  once  more.  Gradually  beat  in  the  rest 
of  the  milk.  Put  the  mixture  into  a  well-buttered  granite  or  tin  dish 
and  bake  for  half  an  hour  in  rather  a  hot  oven.  And  be  particular 
to  serve  at  once  in  the  baking  dish.  Too  many  good  things  are 
ruined  simply  through  a  little  carelessness  in  this  respect.  One  quart 
sweet  milk;  1  cupful  white  corn  meal;  1  teaspoon  salt;  2  well-beaten 
eggs;  2  tablespoonfuls  butter. 

SALT  RISING  BREAD. 

At  Noon — Scald  2  tablespoons  corn  meal  with  rather  hot  milk. 

Next  Morning — Take  1  pint  very  warm  water;  54  teaspoon  salt; 
y2  tsp.  sugar;  soda  size  of  pea;  thicken,  then  beat  in  raised  corn  meal; 
put  in  air-tight  vessel;  keep  warm. 

Three  quarts  flour;  \l/2  pints  warm  water;  1  tablespoon  of  sugar; 
y2  tablespoon  salt;  lard  size  of  egg.  Make  up  rather  soft;  put  in 
pans  soon  as  through  kneading;  put  lard  on  top  of  loaf;  keep  warm, 
let  rise,  Bake  35  minutes. — Nell  McKee. 

BRAN  GEMS. 

Two  cups  bran;  1  cup  white  flour;  1  teaspoon  of  salt;  3  table- 
spoons Orleans  molasses;  1  teaspoon  soda;  1J/2  cups  buttermilk;  1 
tablespoon  of  butter.  Bake  in  very  slow  oven  for  one  hour. — Mrs. 
F.  B.  Allen. 

12 


GRAHAM  WAFERS. 

One  egg,  well  beaten;  1  tablespoon  melted  butter;  1  tablespoon 
sugar;  $4  cup  sweet  milk;  1  cup  graham  flour;  2  teaspoons  baking 
powder;  salt. — Tested. 

POTATO  MUFFINS. 

Boil  3  potatoes  and  mash;  add  1  tablespoon  butter;  1  tablespoon 
sugar;  1  tablespoon  salt;  3  well-beaten  eggs;  1  cake  Fleischman's 
compressed  yeast;  flour  to  make  a  stiff  dough;  let  rise  until  light. 
Pinch  off  portions  and  put  in  muffin  pans.  Let  rise  again  and  bake  in 
quick  oven. — Mrs.  J.  Van  R.  Gardner. 

GRAHAM  MUFFINS. 

One  cup  graham  flour;  1  cup  white  flour;  y^  cup  sugar;  2  tea- 
spoons baking  powder;  1  teaspoon  salt;  1  cup  milk;  1  egg;  1  table- 
spoon melted  butter.  Bake  20  minutes.  One-half  cup  chopped  dates 
is  good  added. — Mrs.  P.  A.  McCarty. 

RICE  MUFFINS. 

One  cup  cooked  rice;  1  cup  sweet  milk;  2  eggs;  2  tablespoons 
melted  butter;  y2  cup  sugar;  2  teaspoons  baking  powder;  enough  flour 
to  make  a  batter;  beat  hard.  This  makes  twenty — Mrs.  Walter 
Whissen. 

WHEAT  MUFFINS. 

Two  cups  flour;  1  teaspoon  salt;  3  tablespoons  melted  butter;  1 
to  1^4  cups  milk;  2  teaspoons  baking  powder;  2  tablespoons  sugar;  1 
egg.  Directions  for  preparing:  Sift  together  flour,  salt  and  baking 
powder,  then  add  well  beaten  egg,  sugar,  melted  butter  and  milk. 
Stir  well.  Bake  quickly  (20  minutes.) — Mrs.  Rains. 

MUFFINS. 

One  scant  cup  sugar;  1  egg;  1  tablespoon  melted  butter;  1  pint 
sweet  milk;  3  cups  flour;  3  tablespoons  baking  powder;  1  teaspoon 
salt. — Mrs.  Emmet  F.  Dwyer. 

MUFFINS. 

One  tablespoon  sugar;  1  tablespoon  butter;  1  egg;  1  cup  sweet 
milk;  \l/t  cups  flour;  2  teaspoons  baking  powder.  If  sour  milk  is 
used  add  54  teaspoon  soda.  Bake  in  greased  muffin  pans.  Add  54 
teaspoon  salt. — Mrs.  William  Markel. 

BRAN  MUFFINS. 

One  cup  of  bran;  1  cup  of  graham  flour;!  cup  of  white  flour;  3 
teaspoons  baking  powder;  1  teaspoon  salt;  2  tablespoons  sugar;  2 
tablespoons  molasses;  1  egg,  well  beaten;  milk  enough  to  mix  well. 
Bake  slowly  until  brown. — Mrs.  H.  Semans. 

13 


FEATHER  MUFFINS. 

Two  tablespoons  lard;  2  tablespoons  sugar;  2  yolks  eggs;  1  cup 
milk;  2  cups  flour;  2  teaspoons  baking  powder;  Y2  teaspoon  salt; 
2  whites  of  eggs,  well  beaten.  Bake  15  or  20  minutes.  This  makes  a 
dozen  large  muffins. — Mrs.  J.  J.  Glenn. 

OLD  FASHIONED  BUCKWHEAT  CAKES. 

Into  an  earthen  crock  put  2  cups  sour  milk,  teaspoon  salt,  y*,  cake 
compressed  yeast,  a  sufficient  amount  of  buckwheat  flour  to  make 
a  thick  batter.  Set  in  a  warm  place  to  rise  over  night.  In  the 
morning  add  J^  teaspoon  of  soda.  If  the  batter  is  too  thick,  thin  with 
water.  Buttermilk,  sweet  milk  or  water  may  be  substituted  for  sour 
milk.  Buckwheat  cakes  to  be  light  and  crisp  should  be  served  imme- 
diately from  a  hot  griddle. — Mrs.  Will  Butterworth. 

FLANNEL  CAKES. 

Two  cups  sour  milk;  1  egg;  1  tablespoon  sugar;  J^  teaspoon  soda; 
flour  for  smooth  batter. — Tested. 

CORN  MEAL  BATTER  CAKES. 

One  egg;  2  cups  buttermilk;  1  heaping  tablespoon  sugar;  1  tea- 
spoon salt;  Yz  teaspoon  soda;  y-z  cup  flour;  2  tablespoons  melted  but- 
ter, and  corn  meal  enough  to  make  thin  batter. — Tested. 

CORN  MEAL  GRIDDLE  CAKES. 

Half  cup  corn  meal;  1^  cups  wheat  flour;  1  tablespoon  sugar;  1 
teaspoon  salt;  2  teaspoons  baking  powder;  1  egg;  milk  to  make  bat- 
ter. Sift  together  the  two  flours,  salt,  sugar  and  baking  powder. 
Add  egg  and  milk;  beat  thoroughly  and  cook  at  once  on  hot  griddle 
lightly  greased — Mrs.  W.  H.  Tremaine. 

CORN  MEAL  MUSH. 

Have  boiling  hot  water;  salt  to  taste;  mix  half  the  meal  to  be 
used  with  cold  water  (this  prevents  lumping);  stir  this  in  boiling 
water  and  add  enough  meal  to  make  desired  consistency.  Turn  in 
molds  for  frying. 

GRAHAM  MUSH. 
For  graham  mush  proceed  as  above. 

WAFFLES. 

Two  eggs;  1^2  pints  buttermilk;  l/£  teaspoon  soda;  salt;  1  table- 
spoon melted  lard;  flour. — Mrs.  A.  R.  Markel. 


14 


Cakes,  Cookies  and  Doughnuts 

"To  one  large  cup  brimful  of  joy,  take  from  the  family  jar. 

Another  of  the  sweets  of  life,  and  spice  from  isles  afar; 

Add  twenty  grains  of  flattery,  of  common  sense  but  one. 

With  dainty  lady  fingers  stir  from  morn  till  set  of  sun. 

Then  sprinkle  well  this  mixture  rare  with  crumbs  of  comfort  fine, 

And  in  an  oven  bake  it  till  his  lordship  comes  to  dine. 

She  shall  know  what  earthly  bliss  is 

Who  shall  serve  this  dish  with  kisses." 

LADY  BALTIMORE  CAKE. 

All  measurements  level.  One  cup  butter;  2  cups  sugar;  3^  cups 
flour  sifted  with  3  teaspoons  baking  powder;  1  cup  milk;  whites  of  6 
eggs.  Bake  in  layers. 

Frosting — Three  cups  sugar;  1  cup  water;  whites  3  eggs;  1  tea- 
spoon vanilla.  Boil  syrup  to  thread  and  pour  over  beaten  whites; 
beat  until  cool;  add  flavoring. 

Filling — One  cup  raisins;  1  cup  pecan  nut  meats;  5  figs  chopped 
fine.  Mix  all  together;  add  the  icing,  with  the  exception  of  enough 
for  plain  frosting  for  the  top. — Mrs.  Fred  L.  Brownlee. 

ANGELS'  FOOD. 

Whites  of  eight  large  or  nine  medium  eggs;  \y$  cups  granulated 
sugar;  1  cup  of  flour;  Yi  teaspoon  cream  of  tartar;  pinch  of  salt  added 
to  eggs  before  whipping;  sift  flour  and  sugar  four  or  five  times 
tJMftMtg]*  measure;  whip  eggs  to  foam,  then  add  cream  tartar;  whip  un- 
til very  stiff;  fold  sugar  in  gradually,  vanilla,  then  flour  folded  in 
lightly.  Bake  in  moderate  oven  25  or  30  minutes. — Mrs.  M.  E.  Davis. 

BLITZ  CAKE. 

Half  cup  sugar;  y2  cup  butter;  2  eggs;  1  cup  flour;  1  teaspoon 
baking  powder;  pinch  salt;  put  in  three  pans  cover  with  chopped  nuts 
and  sugar.  Bake  in  slow  oven  about  ten  minutes.. — Delicious.  Tested. 

BUTTERLESS,  EGOLESS  AND  MILKLESS  CAKE. 

Boil  together  for  three  minutes  and  then  cool  the  following: 
One  cup  brown  sugar;  1  cup  water;  1  cup  seeded  raisins;  y$  cup  lard; 
54  teaspoon  salt;  1  teaspoon  cinnamon;  1  teaspoon  ground  cloves;  *4 
nutmeg  grated.  Wfren  cold  add:  Two  cups  ,flour  into  which  has  been 
sifted  y*  teaspoon  baking  powder.  Dissolve  1  teaspoon  soda  in  a 
very  little  hot  water  and  add.  Also  24  cup  of  nuts  well  floured.  Bake 
in  slow  oven. — Miss  Faye  S.  Ustic. 

CLOVE  CAKE. 

One  pound  brown  sugar;  y2  pound  butter;  4  eggs;  1  teacup  cream; 
1  pound  flour;  1  pound  raisins;  2  tablespoons  cloves;  1  teaspoon  cin- 
namon; 1  nutmeg;  1  teaspoon  soda. — Mrs.  Charles  Butterworth. 

15 


FIRE  LIFE 


Protection  and  Prompt  Service 


C.  F.  JAEGER  J.  C.  LITTLE 


Jaeger  &  Little 


AGENCY 


Citizens  6051  Bell,  Main  6450 

Rooms  203-204  Pythian  Bldg., 

37  y2  East  L°ng  Strcet 

TORNADO  AUTOMOBILE 


DELICIOUS  CORN  STARCH  CAKE. 

Two  coffee  cups  of  pulverized  sugar;  24  CUP  °f  butter;  one  cup  of 
corn  starch  dissolved  in  1  cup  of  sweet  milk;  2  cups  of  flour;  whites 
of  7  eggs;  2  teaspoons  cream  tartar;  one  teaspoon  of  soda  mixed 
thoroughly  with  the  flour;  cream,  butter  and  sugar.  Add  starch  and 
milk,  then  add  the  whites  of  eggs  and  flour  gradually  until  all  is 
used.  Flavor  with  lemon  or  rose.  Make  in  loaf. — Mrs.  W.  J.  Hender- 
shott. 

CREAM  CAKE. 

Three-fourths  cup  sugar;  1  tablespoon  butter;  3  eggs  (except  1 
white);  ^  cup  milk;  2  cups  flour;  2  teaspoons  baking  powder. 

CREAM. 

One  pint  milk;  */2  cup  flour  (wet  in  milk);  1  scant  cup  sugar;  2 
eggs. — Tested. 

-  DEVIL'S  FOOD  CAKE. 

Two  cups  dark  brown  sugar;  1  cup  sour  cream;  2  eggs;  2J/2  cups 
flour;  2  tablespoons  cocoa;  */2  cup  butter;  1  teaspoon  soda;  cinnamon 
and  cloves  to  taste. — Mrs.  McKendree  Smith. 

DEVIL'S  FOOD. 

Two  cups  brown  sugar;  */2  cup  butter;  %  cake  chocolate;  2  eggs 
or  4  yolks;  y2  cup  spur  milk;  '/£  cup  boiling  water;  1  level  teaspoon 
soda;  2  cups  flour;  dissolve  soda  and  chocolate  in  water. — Mrs.  Thos. 
G.  Constable. 

GENUINE  ENGLISH  FRUIT  CAKE. 

Two  pounds  raisins,  2  pounds  currants;  1  pound  citron;  %  pound 
almonds;  1  pound  brown  sugar;  1  lemon;  1  glass  liquid;  j/2  pound 
lemon  or  orange  peel;  1  pound  butter;  1  pound  flour;  2  teaspoons  bak- 
ing powder;  10  eggs;  1  teaspoon  cinnamon;  y2  pint  milk;  1  teaspoon 
cloves,  allspice,  nutmeg  and  mace,  each;  cook  3  hours  in  a  slow  oven. 
Makes  three  good  sized  cakes. — Mrs.  Eva  Sells  Jaeger. 

FRUIT  CAKE. 

Use  large  coffee  cup  in  measuring.  One  cup  butter;  4  cups  brown 
sugar;  ±y2  cups  flour;  1  teaspoon  cream  tartar;  \l/2  cups  of  strong 
coffee;  8  i,eggs;  1  teaspoon  soda;  2  pounds  raisins;  \l/2  pounds  cur- 
rants; \y2  pounds  dates;  y2  pound  citron;  *4  pound  orange  peel;  J4 
pound  lemon  peel;  spice  to  suit  the  taste.  Bake  4  hours  in  slow  oven. 
— Mrs.  Clarence  Thompson. 

JAM  CAKE. 

One  cup  sugar;  Y2  cup  butter;  3  eggs;  1  cup  jam;  1  teaspoon  cin- 
namon; 1  teaspoon  cloves;  1  'nutmeg;  \%  cups  flour;  5  tablespoons 
sour  cream;  1  teaspoon  soda.  Bake  in  loaf  or  in  layers. — Mrs.  William 
Markel. 

BURNT  ORANGE  CAKE. 

Blend  1  cup  sugar;  butter,  size  of  an  egg;  a  little  salt;  beaten 
yolks  of  2  eggs  and  grated  rind  of  an  orange.  Put  juice  of  1  orange 
in  cup  and  fill  with  water  until  2/3  full.  Sift  1  heaping  teaspoon  baking 
powder  with  \l/2  cups  flour  *and  add  to  the  above  and  beat  well.  Bake 
in  two  layers.  Ice. — Mrs.  Harry  Beech. 

17 


GERMAN  FRUIT  CAKE. 

Three  pounds  finely  chopped  raisins;  2  pounds  currants;  1  pound 
citron;  1  pound  brown  sugar;  1  pound  butter;  \l/2  pounds  flour;  1 
dozen  eggs;  j^  pint  Orleans  molasses;  1  wine  glass  of  fruit  juice. 
Dredge  fruit  with  flour,  add  spices  and  bake  3J4  hours.  This  keeps 
well  for  two  months  at  least. — Mrs.  Elizabeth  Ustic. 

FEATHER  CAKE. 

Into  a  mixing  bowl  put  1  cup  of  sugar;  y$  cup  butter;  2  cups 
flour  sifted  with  2  even  teaspoons  of  baking  powder.  Into  the  same 
measuring  cup  break  1  whole  egg  or  the  whites  of  3  (if  you  wish  a 
white  cake),  fill  the  cup  with  milk  or  water;  mix  all  together;  beat 
well  and  make  in  2  layers. — Mrs.  H.  E.  Smith. 

HORSE  SHOE  CAKE. 

Six  cups  granulated  sugar;  1  cup  butter,  cream  together;  2  cups 
sweet  milk;  6  cups  flour;  6  teaspoonfuls  baking  powder;  6  whites  of 
eggs  beaten  stiff.  Add  a  little  flour  and  then  milk,  beating  all  the 
time;  baking  powder  in  flour  at  last,  then  whites  of  eggs.  This  will 
make  two  average  cakes. — Mrs.  McKendree  Smith. 

FRENCH  CREAM  CAKE. 

Two  cups  sugar;  y2  cup  butter;  3  eggs,  beaten  separately;  1  cup 
water;  3  cups  flour;  2  teaspoonfuls  baking  powder.  Flavor  vanilla. 
Bake  in  layers. 

Filling — One  pint  sweet  milk;  1  scant  cup  sugar;  y2  cup  butter; 
2  eggs;  2  heaping  tablespoons  corn  starch  dissolved  in  warm  milk; 
2  teaspoons  vanilla.  Cook  until  thick;  spread  between  layers  when 
cool. — Mrs.  Raymond  Dowdell. 

.    ICE  CREAM  CAKE. 

Make  a  good  sponge  cake  into  layers  and  let  them  get  perfectly 
cold.  Take  a  pint  of  thick  sweet  cream,  beat  until  it  looks  like  ice 
cream;  make  very  sweet;  flavor  with  vanilla;  blanch  and  chop  a  pound 
of  almonds  and  put  very  thick  between  the  layers.  This  is  the 
queen  of  all  cakes. — Mrs.  J.  W.  Hendershott. 

LEMON  JELLY  CAKE. 

Two  cups  granulated  sugar;  1  cup  butter;  4  eggs,  whites  beaten 
separately;  1  cup  milk;  2  teaspoons  baking  powder;  3  cups  flour. 

Filling — Yolk  of  1  egg;  2  tablespoons  flour;  y2  cup  water;  l/£ 
cup  sugar;  lump  of  butter.  Cook  in  double  boiler  and  use  between 
layer  and  use  the  white  of  egg  for  icing  on  top. — Miss  Carrie  Ziegen- 
speck. 

MEAT  CAKE. 

One  pound  sausage;  1  pound  brown  sugar;  1  pound  raisins;  itf 
teaspoons  spices;  1  cup  hot  water;  1  teaspoon  soda;  3  cups  flour. — 
Mabel  McLeod. 

18 


MAPLE  CAKE. 

Two  cups  brown  sugar;  1  cup  sour  cream;  ^2  cup  butter;  2  eggs; 
2^2  cups  sifted  flour;  J/£  teaspoon  soda  sifted  in  flour;  1  tablespoon 
vanilla.  Bake  in  layers. 

Filling — One  and  one  half  cup  granulated  sugar;  J^  cup  brown 
sugar;  Yi  cup  cream.  Cook  until  very  soft  ball,  beat  hard  after  plac- 
ing vessel  in  cold  water.  Spread  between  and  on  top.  Flavor  with 
vanilla. — Tested. 


MRS.  ,P ARSON'S  PORK  CAKE. 

One  pound  fresh  fat  pork;  1  pound  butter;  2J^  cups  molasses; 
3^  cups  sugar;  1  pint  boiling  water;  8  eggs;  2J^  teaspoons  cinnamon; 
1^  teaspoons  cloves;  J4  pound  citron;  54  pound  lem'on  peel;  54 
pound  orange  peel;  2  pounds  raisins;  1  pound  currants;  1  pound  figs; 
2  teaspoons  soda;  2  teaspoons  salt;  1  cup  wine,  brandy  or  coffee. 
Chop  pork  fine,  put  in  butter,  then  pour  boiling  water  over  this;  then 
molasses,  sugar,  spices,  soda  and  salt.  Then  add  a  little  flour,  then 
fruit,  then  more  flour,  then  add  eggs  well  beaten.  Add  balance  flour. 
Bake  two  hours.  (Fruit  cake.) — Miss  Lantz. 

POUND  CAKE. 

One  coffee  cup  sugar;  1  coffee  cup  butter;  3  whole  eggs;  1  level 
pint  flour;  54  teaspoon  baking  powder.  Cream  well.  Cream,  sugar 
and  butter  well.  Add  the  well  beaten  eggs  and  beat  again.  Add  flour, 
beat  and  milk  or  cream  to  make  it  correct  consistency.  Do  not  have 
it  too  stiff  as  the  batter  should  fall  easily  from  the  spoon.  Beat 
until  it  is  smooth  and  bake  in  slow  oven. — Mrs.  P.  S.  Skeele. 

RAISIN  CAKE. 

Two  cups  sugar;  ^  cup  butter;  3  cups  flour;  1  cup  raisins;  1  tea- 
spoon soda;  1  teaspoon  cinnamon;  2  eggs.  Cook  raisins  and  use  the 
liquor  and  add  water  if  there  is  not  a  cupful  of  liquor  as  must  have 
cup  of  liquid. 

SPANISH  BUN  CAKE. 

One  and  one  half  cups  brown  sugar;  5/£  cup  brown  sugar;  1/2 
cup  butter;  1  cup  sweet  milk;  2  yolks  and  one  whole  egg;  2  tea- 
spoons baking  powder;  2  cups  flour;  1  teaspoon  vanilla;  1  cinna- 
mon. 

Frosting— Two  whites  of  eggs,  beaten  stiff;  1  cup  brown  sugar. 
Beat  thoroughly  together.  Spread  over  cake  when  done,  return  to 
oven  and  brown. — Mrs.  W.  Paddock. 

SILVER  CAKE. 

Whites  6  eggs;  1  cup  milk;  2  cups  sugar;  4  cups  sifted  flour; 
y$  cup  butter;  flavoring;  ,2  teaspoons  baking  powder.  Bake  in  layers 
or  loaf.  — Mrs.  Charles  Butterworth. 

19 


SNOW  CAKE. 

Two  cups  sugar;  24  CUP  butter;  1  cup  milk;  2  cups  flour;  1  cup 
cornstarch;  1J^  teaspoons  baking  powder;  whites  of  7  eggs;  1  tea- 
spoon vanilla. — Tested. 

SPICE  LAYER  CAKE. 

Three-fourths  cup  butter;  2  cups  sugar;  1  cup  water;  3  cups  flour; 
3  teaspoons  baking  powder;  4  eggs;  \l/2  teaspoons  cinnamon;  lj/£ 
teaspoonn  cloves;  l/2  teaspoon  nutmeg.  Beat  whites  and  yolks  to- 
gether, cream,  butter,  add  sugar,  then  eggs  beat  thoroughly;  add 
water  and  flour. — Mrs.  C.  Wilkinson. 

SPONGE  CAKE. 

Three  eggs;  2  cups  sugar;  1  cup  hot  water;  2  cups  flour;  2  tea- 
spoons baking  powder.  Use  dover  egg  beater,  beat  eggs  thoroughly; 
add  sugar;  beat  till  batter  looks  creamy;  stir  in  hot  water  with  beater 
until  the  flour  is  just  stirred  in.  Bake  in  a  Van  Dussen  pan  or  an 
ungreased  pan. — Mrs.  Harry  E.  Smith. 

SOUR  CREAM  CAKES. 

One  cup  sour  cream;  1  very  scant  teaspoon  soda;  3  eggs;  24  cup 
sugar;  1^  cup  flour;  ^  teaspoon  nutmeg;  1  teaspoon  allspice;  3  tea- 
spoons cinnamon;  1  teaspoon  vanilla;  1  cup  raisins.  Bake  in  muffin 
pans. — Marie  Louise  Baer. 

SOUR  MILK  CAKES. 

One  and  one-half  cups  sugar;  y2  cup  butter;  1  cup  sour  milk;  1 
cup  raisins;  1  cup  nuts;  3  cups  flour;  1  teaspoon  soda;  1  teaspoon 
nutmeg — Mrs.  Morris  Sidebottom. 

VANILLA  CAKE. 

Cream  1  cup  sugar  and  J4  cup  butter;  add  ^  cup  sweet  milk,  2 
cups  flour,  1  teaspoon  baking  powder  and  white  of  3  eggs. 

Icing — Yolk  of  3  eggs;  1  cup  sugar;  1  teaspoon  vanilla.  Beat 
15  minutes  or  until  thoroughly  creamed. — Mrs.  Emilie  Frankenberg. 

VELVET  SPONGE  CAKE. 

Six  eggs;  1  cup  boiling  water;  2J^  cups  flour  sifted  five  times;  2 
teaspoonfuls  baking  powder;  flavor  to  taste.  Beat  whites  of  eggs 
separately  reserving  three  of  the  whites  for  (icing.  Beat  yolks  and 
sugar,  then  add  beaten  whites,  then  flavoring  next;  cup  boiling  water. 
Last,  flour  with  baking  powder.  Bake  in  layers. — William  Markle. 

WHITE  CAKE. 

Two  cups  flour;  1^4  cups  sugar;  1  teaspoon  baking  powder;  sift 
together  five  times.  Whites  of  2  eggs  in  measuring  cup.  Fill  to 
half  full  with  butter,  then  to  full  with  milk  and  add  to  the  dry  in- 
gredients and  beat  until  it  is  smooth  and  velvety. — Mrs.  Nora  Craft. 

20 


WHITE  CAKE. 

One  cup  butter;  iy2  cups  granulated  sugar;  3  cups  sifted  flour;  2 
teaspoons  baking  powder;  1  cup  sweet  milk;  whites  five  eggs.  Beat 
this  batter  until  it  is  smooth  and  fine  grained  just  before  putting 
it  into  the  pans  —  Mrs.  P.  S.  Skeele. 

WHITE  CAKE. 

Two  cups  sugar;  y2  cup  butter;  1  cup  milk;  whites  4  eggs  well 
beaten;  2  teaspoons  baking  powder;  %y2  cups  flour. 

Filling  —  One  egg,  beaten;  y2  pint  milk;  l/2  cup  sugar;  1  table- 
spoon of  cornstarch.  Boil  until  it  thickens,  add  vanilla  and  y*  cup  of 
nuts  well  chopped.  —  Mrs.  Charles  Webster. 

WHITE  CAKE. 

Half  cup  butter,  scant;,  \Yi  cups  /granulated  sugar;  1  cup  cold 
water;  three  even  cups  pastry  flour  sifted  three  times  before  measur- 
ing; 2  rounded  teaspoons  baking  powder;  whites  of  4  eggs. 

Flavoring—  Cream,  butter  and  sugar;  add  Y$  of  water  with  one 
cup  of  flour;  beat  thoroughly  and  add  second  cup  of  flour,  continue 
beating.  Into  last  cup  of  flour  sift  baking  powder  and  add  as  others; 
then  the  rest  of  the  water;  add  flavoring.  Fold  in  well  beaten 
white  of  eggs  carefully.  Bake  in  layers;  use  boiled  icing  for  filling. 
—  Mrs.  Penny. 

YELLOW  CAKE. 

Two  cups  sugar;  1  cup  water;  3  cups  flour;  ^  cup  butter;  4  eggs; 
3  teaspoons  baking  powder.  —  Mrs.  McKendree  Smith. 

CARAMEL  COOKIES. 

Seven  cups  flour;  4  cups  brown  sugar;  4  beaten  eggs;  1  cup 
melted  lard;  1  tablespoonful  of  soda;  1  teaspoonful  cream  of  tartar. 
Mix  into  long  loaf,  let  stand  over  night;  cut  with  knife  in  thin 
slices  and  bake  in  moderate  oven.  —  Mrs.  John  D.  Coss. 

CINNAMON  WAFERS. 

Three  cups  brown  sugar;  1  cup  lard;  1  cup  boiling  water;  1  tea- 
spoonful  ground  cinnamon;  1  teaspoon  salt;  1  teaspoon  soda  dissolved 
in  the  boiling  water.  Flour  to  make  stiff.  —  Mrs.  Ella  A.  Zell. 

COOKIES  WITH  RAISIN  FILLING. 

One  cup  sugar;  y2  cup  shortening;  1  egg;  y2  cup  milk;  3^  cups 
of  flour,  into  which  has  been  sifted  2  teaspoons  cream  tartar  and  1 
teaspoon  soda;  add  1  teaspoon  vanilla.  Roll  very  thin  and  spread 
the  raisin  filling  between  two  layers  and  bake  in  quick  oven. 

Raisin  filling  —  Half  cup  chopped  raisins;  J4  cup  sugar;  y2  cup 
water;  1  tablespoon  flour;  flavor  with  lemon  and  cook  until  it  thick- 
ens. —  Mrs.  J.  Van  R.  Gardner. 

21 


COOKIES. 

Two  cups  sugar;  1  cup  of  shortening  (half  lard  and  half  butter); 
2  eggs,  beaten;  1  cup  of  sour  milk  and  1  teaspoon  soda  beaten  in  the 
milk.  Season  with  nutmeg  and  make  a  soft  dough. — Mrs.  Evelyn 
D.  Rood. 

SUGAR  COOKIES. 

One  and  one-half  cup  granulated  sugar;  1  cup  butter;  1  cup  sour 
creams;  3  eggs;  1  teaspoon  soda;  flour  to  stiffen,  but  be  careful  not 
to  make  too  stiff. — Mrs.  Walter  Whissen. 

COOKIES— EXTRA  FINE. 

Three-fourths  cup  butter;  1  cup  sugar;  3  eggs;  2  cups  flour;  flavor 
with  lemon,  roll  thin  and  bake  in  quick  oven. — Mrs.  W.  E.  Baker. 

SUGAR  COOKIES. 

Two  cups  sugar;  1  cup  lard;  2  teaspoons  soda;  1  cup  sour  milk; 
y2  teaspoon  salt;  flavoring. — Mrs.  J.  Irwin. 

GOOD  COOKIES. 

Two  cups  of  soft  sugar;  1  cup  of  shortening;  4  eggs;  4  table- 
spoonfuls  of  sweet  milk;  1  teaspoon  of  baking  powder;  y2  teaspoon- 
ful  of  soda;  roll  soft. — Mrs.  Rhoads. 

SPICE  COOKIES. 

One  and  one-half  cups  sugar;  %  cup  butter;  2  eggs;  4  table- 
spoons sour  milk;  1  cup  chopped  raisins;  1  teaspoon  soda;  1  teaspoon 
each,  cloves,  cinnamon  and  nutmeg;  2  cups  flour. — Mrs.  Jacob 
Woehrle. 

SCOTCH  TEA  CAKES. 


it  in  the  butter  as  for  pastry.  Add  the  beaten  eggs  to  which  has  been 
added  the  cream.  The  amount  of  liquid  needed  varies  according 
to  temperature.  Drop  with  a  teaspoon  and  put  a  bit  of  sugar  on  each 
top.  Bake  in  a  rather  quick  oven.  Easy  to  make. — Mrs.  Philip  S. 
Skeele. 

NUT  CAKES. 

Half  cup  butter;  1  cup  sugar;  ^  cup  milk;  2  cups  flour;  3  level 
teaspoonfuls  baking  powder;  1  tablespoonful  vanilla;  3  egg  whites 
beaten;  24  cup  nut  meats  chopped.  Bake  in  buttered  individual  tins 
about  20  minutes.  Ice  with  white  icing. — Mrs.  Raymond  Dowdell. 

22 


LEMON  CRACKERS. 

Three  cups  sugar;  3  eggs;  1  cup  lard;  1  pint  milk;  5c  worth  of 
baking  ammonia;  5c  worth  oil  of  lemon;  flour  to  stiffen  as  for 
cookies. — Mrs.  Oscar  Avery. 

VIRGINIA  JUMBLES. 

Two  cups  brown  sugar;  2  eggs;  2  cups  lard;  large  half  of  nut- 
meg; 1/4  cup  sour  milk;  y2  teaspoon  soda;  flour  to  stiffen,  but  not  too 
stiff.  Flatten  out,  sprinkle  with  sugar  and  bake. — Mrs.  Walter  Whis- 
sen. 

ROLLED  OATS  COOKIES. 

Two  cups  rolled  oats;  y2  cup  butter;  y±  cup  lard.  Mix  and  let 
stand  one  hour.  Add  2  eggs;  \y2  cups  granulated  sugar;  1  teaspoon 
salt;  1  teaspoon  cinnamon;  ^  teaspoon  cloves;  1  teaspoon  soda;  1  cup 
nut  meats;  1  cup  raisins;  2  cups  flour;  y2  cup  buttermilk.  Drop  from 
spoon  and  bake  rather  slow. — Mrs.  Clara  Belle  McKee. 

SCOTCH  OAT  CAKES. 

Three  cups  oat  meal;  2  cups  flour;  ^  cup  butter;  $4  cup  sugar; 
y2  teasnoon  soda;  y2  cup  hot  water.  Roll  very  thin  and  cut.  More 
sugar  may  be  used  if  you  choose. — Olive  Lyford,  Vancouver,  B.  C. 

OAT  MEAL  WAFERS  WITH  FILLING. 

Two  cups  oat  meal;  2  cups  flour;  1  cup  brown  sugar;  ^  cup  but- 
ter and  lard;  y2  cup  sour  milk;  1  teaspoon  soda  dissolved  in  1  table- 
spoon hot  water.  Roll  very  thin  and  cut  in  any  shape  desired. 

Filling — One  and  one-half  cups  sugar;  1  pound  dates;  y2  cup 
water.  Boil  until  it  makes  smooth  paste. — Mrs.  J.  Ryder. 

ROLLED  OATS  COOKIES, 

One  cup  granulated  sugar;  1  cup  lard  and  butter;  2  eggs;  5 
tablespoons  sweet  milk;  y2  teaspoon  salt;  2  cups  flour;  $4  teaspoon 
soda;  1  cup  raisins  (chopped  fine);  2  cups  rolled  oats;  1  teaspoon 
ground  cinnamon;  y2  teaspoon  ground  cloves.  Beat  thoroughly  sugar, 
shortening  and  eggs.  Then  add  milk,  salt  and  spices.  Sift  soda 
through  flour  and  add.  Roll  raisins  in  flour  before  chopping,  then 
stir  in  raisins  and  oats,  mixing  thoroughly.  Drop  on  greased  pans 
and  bake  in  slow  oven. — Mrs.  E.  A.  Zell. 

DOUGHNUTS. 

One  egg;  2  heaping  tablespoons  of  sugar;  2  dessert  spoons  of 
melted  butter;  4  tablespoons  of  sweet  milk;  2  level  tablespoons  of 
baking  powder;  flour  enough  to  roll  out.  Makes  about  20.  Nice 
for  small  family. 

DOUGHNUTS. 

One  cup  of  soft  A  sugar;  1  cup  sweet  milk;  2^£  teaspoonfuls  of 
baking  powder;  2  eggs;  y2  teaspoonful  nutmeg;  flour  to  roll  soft. — 
Mrs.  Rhoads. 

23 


McGowan  Dairy  Co. 

Pasteurized  Milk  and  Cream 


Bacteria  forms  very  quickly  in  milk  which  has  not  been  pasteurized, 
so  be  on  the  safe  side  —  buy  the  best. 

Inspected  daily  by  the  Columbus  Board  of  Health. 

Qyality  Speaks  for  Itself. 

Our  Record  :     Six  months  in  Arlington,  now  selling  35  gallons. 

Watch  Us  Grow. 


COMPLIMENTS  OF 
A  FRIEND 


The  Fifth  Ave.  Floral  Co. 

Wholesale  and  Retail 

Largest  Growers  of  Cut  Flowers  and  Plants 
in  Central  Ohio. 

OFFICE  AND  GREENHOUSE-5 16-552  Wctt  Fifth  Ave. 
Citizens  16052.    Bell  North  278. 

STORE-44  North  High  St.    Citisen.  6085. 

WHERE  EVERYBODY  LIKES  TO  BUY  PIANOS. 


MUSIC  STORE 

231  NORTH  HIGH  STREET 


DOUGHNUTS. 

Beat  3  eggs;  add  1  cup  granulated  sugar;  2  cups  fresh  mashed  po- 
tatoes; 3  tablespoons  melted  butter.  Dissolve  54  teaspoon  soda  in  y^ 
cup  sour  milk,  add  to  the  first.  Then  add  4  cups  sifted  flour,  1  tea- 
spoon salt;  2  teaspoons  baking  powder  and  flavoring  you  choose. 
Roll  out  only  a  small  amount  at  a  time. — Mrs.  Jacob  Woehrle. 

POTATO  DOUGHNUTS. 

One  cup  of  mashed  potatoes  (foot);  2  tablespoons  shortening;  ! 
cups  sugar;  2  eggs;  2l/2  teaspoons  baking  powder;  1*4  cup  mil 
salt  and  nutmeg;  flour  to  roll  out. — Mrs.  Harry  E.  Smith. 


25 


Cheese  and  Eggs 


There's  a  best  way  of  doing  everything; 
Even  if  it  be  but  to  cook  an  egg. 

CHEESE  FONDUE. 

One  cup  scalded  milk;  1  cup  soft  stale  bread  crumbs;  54  pound 
mild  cheese  shaved  thin;  1  tablespoon  butter;  pinch  salt;  2  eggs.  Mix 
all  ingredients,  but  eggs;  add  yolks  then  fold  in  beaten  whites.  Pour 
in  buttered  baking  dish  and  bake  20  minutes.  Serve  at  once. — 
Helen  Northcraft. 

CHEESE  OMELETTE. 

Two  cups  of  grated  cheese;  2  cups  of  cracker  crumbs;  chunks 
of  melted  butter;  6  eggs,  yolks  and  whites  beaten  separately;  milk 
to  moisten;  salt  to  taste,  Bake  in  quick  oven.  Mrs.  John  D.  Coss. 

EGG  VERMICELLI. 
\T 

Three  hard-boiled  eggs;  1  cup  hot  milk;  2  tablespoons  butter;  2 
tablespoons  flour;  J4  teaspoon  salt;  y%  teaspoon  pepper.  Make  white 
sauce.  Add  the  chopped  whites  and  serve  on  hot  toast  with  egg  yolks 
on  top.  Rub  the  yolks  through  a  sieve  and  garnish  all  with  parsley. 
May  be  used  in  chafing  dish. — Mrs.  Fred  Schmitt. 


26 


Drinks 


"Of  my   merit  on  thet  point  you  yourself  may  jedge; 
All  is,  I  never  drink  no  sperit, 
Nor  I  haint  never  signed  no  pledge." 

— Lowell. 

COFFEE. 

1  tablespoon  to  person  and  1  tablespoon  to  pot.  Mix  with  a  little 
water  and  yolk  of  egg.  Let  stand  a  few  minutes,  add  the  required 
amount  of  freshly  boiled  water.  Let  come  to  a  good  boil.  Let 
stand  where  it  will  keep  hot  ((but  not  boil)  for  about  10  minutes 
and  serve. 

MOTHER'S  WAY  OF  MAKING  TEA. 

Stand  teapot  in  a  hot  place.  Rinse  with  boiling  water.  One  tea- 
spoon tea  to  1  pint  of  freshly  boiled  water.  Stand  about  5  min- 
utes and  serve. 

CHOCOLATE  OR  COCOA. 

One-half  teaspoon  chocolate  and  1  teaspoon  sugar  to  a  person. 
Mix  together  dry;  add  water,  1/2  CUP;  let  come  to  boil  until  it  dis- 
solves; add  the  required  amount  of  rich  milk  and  let  get  hot,  not  boil. 
Serve  with  whipped  cream  or  a  marshmallow  on  top. 

ORANGEADE. 

To  juice  of  4  oranges  add  the  juice  of  2  lemons,  1  cup  sugar,  1 
quart  water,  1  quart  shaved  ice. 

LEMONADE. 

To  5  lemons  add  1  pound  of  granulated  sugar  and  3  quarts  of  ice 
water.  Put  in  a  piece  of  ice  to  keep  it  cold. 

ICED  COCOA. 

Mix  y-2.  cupful  of  cocoa  with  1  cupful  of  sugar  and  1  cupful  of 
warm  water  over  hot  water  until  both  sugar  and  cocoa  are  disssolved. 
Boil  to  a  heavy  syrup.  Remove  from  the  fire  and  thoroughly  chill. 
When  ready  to  serve  flavor  with  ^  teaspoonful  of  vanilla  and  2 
tablespoonfuls  of  strong  coffee.  Put  from  2  to  3  tablespoons  of  this 
mixture  in  a  glass,  adding  chopped  ice  and  filling  up  with  milk.  Add 
cream  if  desired.  Stir  well. — Edith  M.  Thomas. 

RASPBERRY  VINEGAR. 

Cover  berries  with  vinegar  and  let  stand  over  night.  Squeeze 
through  cheese  cloth.  One  pound  sugar  to  one  pint  juice.  Boil 
20  or  30  minutes  and  bottle  while  hot.  Serve  two  tablespoons  to 
glass  of  water. — Mrs.  E.  P.  Gerhold. 

27 


Fish  and  Oysters 

"He  was  a  bold  man  who  first  ate  an  oyster." 

BAKED   SMELTS. 

Smelts;  bread  crumbs;  54  lb.  butter;  2  blades  of  mace  pounded. 
Salt  and  cayenne  pepper  to  taste.  Wash  and  dry  the  fish  thoroughly. 
Place  in  flat  baking  dish,  cover  with  bread  crumbs  and  pieces  of  butter 
over  them.  Bake  15  minutes;  just  before  serving  add  a  little  lemon 
juice  and  garnish  with  parsley  and  slices  of  lemon. — Mrs.  Stephen 
Stepanian. 

ESCALLOPED  OYSTERS. 

Look  over  and  wash  the  oysters.  Place  in  buttered  bake  dish, 
with  alternate  layers  oysters  and  crackers.  Season  each  layer  and 
use  plenty  butter.  Pour  on  milk  and  bake  30  minutes.  Excellent 
baked  in  ramekins. 

ESCALLOPED  SALMON. 

Pick  the  cold  boiled  fish  into  fine  pieces.  Butter  a  pudding  dish, 
cover  with  cracker  crumbs,  then  a  layer  of  salmon  with  bits  of  butter, 
salt  and  pepper,  a  trifle  of  tomato  and  a  little  milk.  Proceed  in  this 
way  until  the  dish  is  full,  having  buttered  crumbs  at  the  top.  Add 
milk  to  )make  quite  moist  and  bake  */2  hour  in  a  quick  oven. — Mrs. 
Rood. 

FRESH  CODFISH. 

Put  in  a  poke  and  tie  up  and  cook  slowly  in  a  kettle  of  hot 
water,  salted,  for  an  hour,  but  do  not  boil.  When  done,  serve  on  a 
platter  with  dressing  as  follows,  after  slicing  hard  boiled  eggs  over 
it:  Mix  2  tablespoons  of  butter  with  equal  amount  of  flour  and  stir 
boiling  water  in  it  until  it  becomes  thick;  then  pour  over  the  fish 
and  eggs. — Mrs.  Evelyn  L.  Rood. 

RED  SNAPPER. 

Half  Ib.  bacon,  2  eggs,  salt  and  pepper,  cracker  crumbs,  sage,  1 
lemon  and  parsley.  Place  snapper  in  roaster  with  several  slices  of 
bacon  beneath;  salt  and  pepper  inside  and  out;  make  dressing  of 
cracker  crumjbs,  eggs  and  the  seasonings.  When  baked  94  hour  add 
the  juice  of  1  lemon.  Bake  1%  hours  in  all,  keeping  about  1  inch  of 
liquid  in  the  roaster. — Mrs.  Eva  Sells  Jaeger. 

SALMON  TURBOT. 

Flake  fish;  make  dressing  of  54  cup  butter  and  3  tablespoons 
flonr;  1  pint  milk; -when  cold  add  2  beaten  eggs;  season  with^a  finely 
minced  parsley  and  a  few  drops  of  lemon  juice.  Put  in  baking  dish 
in  alternating  layers,  fish  and  sauce,  cover  with  buttered  crumbs  and 
bake. — Mrs.  Fred  Wing. 

28 


SALMON  LOAF. 

One  cup  soft  bread  crumbs;  1  cup  milk,  cooked  to  a  smooth 
paste;  add  ^  cup  thin  cream;  salt;  2  cups  salmon,  rubbed  fine;  fold 
in  3  eggs  beaten  light.  Pour  into  a  buttered  mold  and  bake  in  a  pan 
of  hot  water  for  ^  hour. — Mrs.  C.  M.  Garwood. 

SALMON  LOAF. 

Drain  the  oil  from  1  can  salmon;  mix  with  it  1  egg  and  4  crackers, 
rolled,  and  enough  water  to  make  it  soft.  Spread  thick  with  butter 
and  bake. — Miss  Faye  S.  Ustic. 

SALMON  LOAF. 

One  pound  can  salmon;  4  eggs;  1  cup  finely  rolled  cracker 
crumbs;  1  cup  cold  water;  salt  and  pepper  to  taste;  parsley  and  green 
pepper  may  be  added.  Steam  2  hours  in  a  pound  coffee  can  which 
has  been  greased  and  the  bottom  lined  with  paper. — Marie  Louise 
Baer. 

TARTARE  SAUCE. 

Add  to  1  cup  mayonnaise  1  tablespoon  capers,  1  tablespoon 
chopped  gherkins,  1  teaspoon  chopped  parsley,  1  teaspoon  chervil,  1 
tablespoon  white  vinegar. 

SALMON  CROQUETTES. 

Mix  fine  1  can  or  1  pound  of  salmon;  work  into  it  1  tablespoonful 
of  melted  butter,  the  powdered  yolks  of  2  hard  boiled  eggs,  1  table- 
spoon lemon  juice,,  the  crumbs  of  ^  a  slice  of  stale  bread,  y*  a  table- 
spoonful  of  anchovy  sauce;  pepper,  salt  and  nutmeg  to  taste.  Make 
into  little  rolls,  dip  in  beaten  egg,  roll  in  fine  bread  or  cracker  crumbs 
and  fry  in  hot  drippings. — Mrs.  Rains. 

CROQUETTES— FISH. 

Make  sauce  of  1  tablespoonful  butter,  2  tablespoonfuls  flour,  1  tea- 
spoonful  salt,  1  cup  milk,  1  egg,  dash  of  cayenne  pepper;  when  cold 
add  the  fish  and  1  tablespoon  lemon  juice  and  mold  and  let  stand  1 
hour  before  frying  in  deep  fat. — (Tested) — Mrs.  Louise  Whipps  Gra- 
ham. 

HOLLANDAISE  SAUCE. 

Melt  2  tablespoons  butter;  blend  in  1  tablespoon  flour,  adding 
slowly  1  cup  chicken  or  veal  broth;  when  cooked  smooth  beat  in 
yolks  of  4  eggs,  10  drops  onion  juice,  1  tablespoon  lemon  juice. 
Serve  with  fish.— N.  B.  S. 


29 


Icings,  Jellies  and  Jams 


"The  happy  time  is  over 
For  Mrs.  Green  Gage  Plum 
Says  she  knows,  unto  her  sorrow, 
Preserving  time  has  come." 


APPLE  ICING. 

One  beaten  white  of  egg;  1  cup  sugar  and  1  grated  tart  apple. 
Beat  until  w,hite.  Use  with  any  cake,  but  must  be  eaten  the  same 
day. — Mrs.  Elizabeth  Ustic. 

CHOCOLATE  ICING. 

Two  cups  powdered  sugar;  4  tablespoons  cocoa;  4  tablespoons 
boiling  coffee;  butter  the  size  of  an  egg;  mix  all  together,  putting  in 
coffee  last,  and  spread  on  cake.  Do  not  cook  the  icing. — Mrs.  F.  B. 
Allen. 

CHOCOLATE  ICING. 

Five  tablespoons  of  cream;  1  square  bitter  chocolate,  dissolved; 
pulverized  sugar  to  make  stiff. — Mrs.  Thos.  G.  Constable. 

MARSHMALLOW  FROSTING. 

Is  made  with  1  cup  of  brown  sugar  boiled  with  l/2  cup  of  cream 
until  it  "balls"  when  rolled  between  the  fingers;  this  will  require 
about  30  minutes;  a  double  boiler  should  be  used,  as  both  the  cream 
and  sugar  scorch  easily;  when  it  balls  stir  in  l/2  pound  of  marshmal- 
lows  and  beat  until  smooth  and  creamy;  spread  upon  the  cake  be- 
fore it  cools. 

WHITE  ICING. 

Two  cups  granulated  sugar;  1  cup  boiling  water;  1  tablespoon 
of  vinegar;  cook  until  it  makes  a  soft  ball  in  water;  take  from  stove, 
adding  5  marshmallows;  pour  this  over  the  whites  of  2  eggs  beaten 
stiff;  beat  well  while  pouring.  Double  this  to  ice  horse  shoe  cake. — 
Mrs.  McKendree  Smith. 

CARAMEL  ICING. 

One  and  a  half  cups  brown  sugar;  y*  cup  granulated;  ^2  cup  hot 
water;  boil  until  a  very  soft  ball;  add  1  tablespoon  thick  cream;  flavor 
with  vanilla;  place  pan  in  cold  water  and  beat  fast  and  hard  until  it 
is  thick  enough  to  spread.  Do  not  beat  too  long. — Tested. 

30 


CONSERVES,  MARMALADES,  PRESERVES  AND  JAMS 

CONSERVE. 

Two  quarts  rhubarb;  H  pound  raisins;  2  quarts  sugar;  1  lemon;  1 
'orange;  nuts.  Cook  to  a  jelly,  adding  nuts  after  removing  from 
fire.  —  'Mabel  McLeod. 

GRAPE  CONSERVE. 

Five  pounds  grapes  (Concords);  5  pounds  sugar;  1  pound  raisins; 
4  oranges,  cut  fine;  skin  grapes,  cook  pulps,  put  through  colander  to 
remove  seeds.  Put  skins  and  pulp  together,  add  sugar,  raisins,  grapes 
and  oranges;  cook  20  minutes  after  it  begins  to  boil.  —  Mrs.  W.  E. 
Baker. 

PLUM  CONSERVE. 

Five  pounds  damson  plums;  5  pounds  sugar;  2^/2  pounds  raisins;  6 
large  oranges  (pulp)  with  grated  rind  of  one;  put  fruit  through  food 
chopper;  cook  until  proper  consistency.  —  Mrs.  John  D.  Coss. 

ORANGE  MARMALADE. 

One  orange;  1  lemon;  1  grape  fruit.  Discard  tough  end  of  lemon 
and  middle  fibre  of  orange  and  grape  fruit;  cut  on  potato  slicer,  very 
thin,  the  rind,  after  scooping  out  fruit;  measure;  add  3  times  as  much 
cold  water;  boil  30  minutes;  let  stand  24  hours;  measure;  add  equal 
parts  sugar  as  you  have  liquid;  cook  about  2  hours,  or  until  con- 
sistency of  a  thick  conserve.  —  Mrs.  Chas.  Butterworth. 

ORANGE  MARMALADE. 

Six  oranges,  sliced  thin;  3  lemons,  sliced  thin;  score  so  that  slice 
will  be  halved;  3  quarts  water;  soak  24  hours;  then  cook  10  minutes 
and  let  stand  24  hours  more;  add  3  quarts  granulated  sugar  and  cook 
until  it  jells.  Never  at  any  time  pour  off  any  of  the  water.  —  Mrs.  E. 
P.  Gerhold. 

GRAPE  AND    ORANGE   MARMALADE. 

Six  pounds  grapes;  2  pounds  raisins;  4  pounds  sugar;  4  oranges. 
Cut  the  rind  into  thin  strips,  chop  the  raisins  and  pulp  the  grapes; 
cook  the  pulps  until  soft,  press  through  a  sieve  and  add  to  the  skins; 
cook  15  minutes  and  add  to  the  orange  pulp  and  other  things  and 
simmer  gently  until  jelly  like;  pour  into  glasses  and  seal.  —  L.  M. 


Y 


HONEY. 

Beat  to  a  cream  a  ^quarter  of  a  pound  of  butter,  the  yolks  of  3 
eggs,  a  cupful  of  powdered  sugar,  the  grated  rind  of  1  orange  and 
its  juice.  Cook  over  hot  water,  stirring  all  the  time,  until  thick  and 
creamy.  —  Mrs.  Lee. 

PEACH   PRESERVES.  - 

Nine  pounds  peaches,  pealed  and  quartered;  4  pounds  sugar;  1 
pint  vinegar;  cook  until  thick.  —  Mrs.  Harry  E.  Smith. 

31 


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SUNSHINE  PRESERVES. 

Use  pound  for  pound  fruit  and  sugar;  boil  10  minutes;  pour  on 
platters  and  place  in  sun  for  two  days. — Mrs.  Chas.  Butterworth. 

HEAVENLY  JAM. 

Three  pounds  grapes  (Concords);  3  pounds  sugar;  1  pound  rai- 
sins; 1  pound  unshelled  walnuts;  5  oranges;  2  teaspoons  cinnamon;  1 
teaspoon  cloves,  scant.  Pulp  the  grapes-;  scald  the^  pulp,  strain 
through  a  sieve;  grate  rind  from  oranges  and  extract  juice;  put  skins 
of  grapes,  strained  pulp,  raisins,  juice  and  grated  rind  of  oranges  to- 
gether and  boil  for  20  to  30  minutes;  add  sugar  and  chopped  nuts; 
boil  5  minutes  or  more  until  it  jells  on  spoon. — C.  E.  S. 

STRAWBERRY   PRESERVES. 
A  Quaker  Recipe. 

One  pint  sugar,  with  enough  boiling  water  to  cover;  cook  until 
it  threads;  stir  in  carefully  a  heaping  pint  of  dark  red  berries;  when 
that  comes  to  a  boil  add  a  second  pint  of  sugar;  when  that  boils,  a 
second  pint  of  berries;  when  this  boils,  cook  exactly  10  minutes 
longer.  Let  it  get  perfectly  cold  before  canning. — Marie  Louise  Baer. 


Meats 


"Some  hae  meat  and  canna  eat, 

And  some  hae  nane  that  want  it; 
But  we  hae  meat  and  we  can  eat, 
Sae  let  the  Lord  he  thankit." 

BEEF  ROLL. 

Two  and  one-half  pounds  chopped  beef;  J^  cup  milk;  2  well 
beaten  eggs;  butter  size  of  an  egg;  1  tablespoon  salt;  1  taaspoon  of 
pepper;  1  small  onion;  y*  tablespoon  grated  nutmeg;  2  rolled  crack- 
ers; bake  2  hours  in  roaster  or  baste  often. — Mrs.  J.  Van  R.  Gardner. 

BEEF  LOAF. 

One  pound  round  steak;  y*  pound  pork;  J/£  pound  veal  ground; 
16  rolled  crackers;  2  beaten  eggs;  salt  and  pepper  to  taste;  enough 
sweet  milk  to  moisten;  roll  oblong  and  place  two  slices  of  bacon  on 
top. — Mrs.  Adrienne  Howell. 

BEEF  STEW. 

Take  any  amount  of  round  steak,  cut  in  small  pieces;  onions  ac- 
cording to  amount  of  steak;  slice,  and  place  in  double  boiler  with 
steak;  season  to  taste  and  stew  slowly  for  three  hours  or  more. — 
Mrs.  Alfred  H.  Leaman. 

DROPPED  DUMPLINGS. 

One  pint  flour;  y2  teaspoon  salt;  2  teaspoons  baking  powder;  1 
egg;  scant  cup  milk  or  water;  cook  about  15  minutes  with  lid  off 
kettle;  turn  once.  By  keeping  the  lid  off  your  dumplings  will  always 
be  light. — Mrs.  J.  B.  Pinney. 

MILK   DUMPLINGS. 

One  pint  of  flour;  2  eggs;  ^2  teaspoonful  of  salt;  1  tablespoonful 
of  baking  powder;  2  tablespoonfuls  of  water.  Let  boil  15  minutes 
without  lifting  the  lid. — Mrs.  John  D.  Coss. 

BOILED   ROAST. 

Put  roast  in  aluminum  steamer  kettle,  in  which  sufficient  lard 
or  suet  has  been  melted  to  prevent  sticking.  Season  with  salt  and 
pepper  to  taste  and  a  generous  amount  of  allspice;  brown  on  both 
sides  then  pour  on  enough  boiling  water  to  cook  done. 

Sweet  potatoes  are  delicious  when  steamed  over  such  a  roast. 
Peel  and  slice  them  into  the  steamer,  season  slightly  with  salt  and 
pepper,  and  hang  over  the  roast  about  a  half  hour  before  meat  is 
done,  being  careful  to  keep  kettle  tightly  covered. — Matie  Hills. 

34 


CALF'S  BRAINS.  — 

One  tablespoon  butter;  1  tablespoon  flour;  1  tablespoon  lemon 
juice;  1  teaspoon  salt;  1  cup  milk;  ^  teaspoon  chopped  parsley; 
onion  juice;  yolks  2  eggs.  Brains  should  be  parboiled,  veined  and 
thoroughly  cooled  and  cut  into  small  pieces.  Make  the  white  sauce 
of  butter,  flour  and  milk;  add  the  rest  of  the  seasonings  and  the 
brains;  lastly  stir  in  the  beaten  egg  yolks  and  cook  an  instant.  Serve 
hot  on  toast. — Mrs.  J.  B.  Pinney. 

CHICKEN  POTPIE. 

Cut  the  chicken  in  pieces;  boil  until  tender;  season  while  cooking. 
Fifteen  minutes  before  it  is  done  add  potpie.  For  the  potipe  take 
\Y-2  pints  of  flour,  2  teaspoons  of  baking  powder;  wet  with  enough 
milk  to  make  p.  soft  dough;  drop  with  spoon  into  kettle,  not  re- 
moving lid  until  done,  which  will  take  15  minutes.  Place  potpie  on 
platter;  add  more  water  to  chicken  if  needed;  then  thicken  and 
serve. — Mrs.  W.  J.  Hendershott. 

CHICKEN  WITH  CHILI  POWDER  AND  RICE. 

Cut  up  a  frying-size  chicken;  let  fry  in  hot  lard  or  butter  a  few 
minutes;  add  1  fine  chopped  onion,  1  green  sweet  pepper,  1  large 
tomato,  1  tablespoonful  of  chili  powder,  y2  cup  of  rice;  add  salt  and 
pepper  and  enough  water  to  allow  the  rice  to  be  well  done;  add  bay- 
leaf,  if  desired. — Mrs.  Ed.  Fiedler. 

CHICKEN  PIE. 

Cook  1  chicken  tender;  make  up  1  quart  flour;  2  teaspoons  of 
baking  powder;  1  salt;  2  tablespoonfuls  of  lard;  enough  milk  and 
water  mixed  to  make  dough  as  for  biscuits;  line  pan  sides;  put 
chicken  in;  thicken  chicken  broth  and  pour  over  chicken;  put  top  of 
dough  over  all;  then  pan;  after  cutting  holes  in  top  of  dough.  Bake 
same  as  biscuits. — Mrs.  Adrienne  Howell. 

CHILI  CON  CARNE. 

Fry  fifteen  cents'  worth  of  hamburger  and  2  chopped  onions  in 
butter;  then  put  in  kettle  with  1  pint  tomatoes,  1  can  kidney  beans, 
pinch  of  cayenne;  salt  to  taste;  boil  30  to  35  minutes — M.  D. — Tested. 

CHOP  SUEY. 

One  chicken;  1  pound  veal;  2  large  onions;  3  stalks  celery;  1 
can  mushrooms;  1  bowl  boiled  rice;  ^  cup  Chinese  sauce  (answers 
for  salt);  this  can  be  procured  at  a  Chinese  restaurant.  Boil  chicken 
and  veal  together  until  done;  scrape  meat  from  bones;  cut  in  strips 
about  1  inch  long,  also  veal;  slice  onion  fine  and  cut  celery  in  1  inch 
strips  and  place  in  frying  pan  with  a  little  butter  or  fat  of  the 
chicken;  fry  10  minutes;  add  all  together  and  mix  well.  Thicken 
chicken  broth  with  browned  flour  and  pour  over  it;  set  on  back  of 
stove  until  ready  to  serve.  Serve  with  mashed  potatoes  or  noodles. — 
Eva  Sells  Jaeger. 

35 


CHOP  SUEY. 

The  meat  from  eight  pork  chops  is  cut  into  small  lumps  and 
fried  until  brown,  in  hot  olive  oil;  drain;  to  the  meat  add  2  cups  of 
canned  mushrooms;  2  large  onions,  sliced  fine;  a  stalk  of  celery, 
chopped.  Have  ready  3  tablespoons  of  corn  starch,  with  2  of  sugar, 
dissolved  in  a  cup  of  warm  water,  to  which  are  added  3  tablespoons 
of  Worcestershire  sauce;  add  this  to  ingredients  and  cook  for  half 
an  hour,  stirring  constantly. — Edith  M.  Thomas. 

MEAT  CROQUETTES. 

Make  sauce  of  1  tablespoon  butter;  1  teaspoon  onion  juice;  2 
tablespoons  flour;  1  teaspoon  salt;  1  cup  milk;  1  egg;  dash,  of  cayenne 
and  nutmeg;  add  the  chopped  meat  and  pour  on  flat  dish  to  cool; 
when  cold  mold  into  croquettes  and  let  stand  an  hour  or  so  before 
frying;  fry  in  hot  lard. — Mrs.  O.  B.  Springer. 

CROQUETTES. 

One  and  one-half  cups  ground  meat;  ^  cup  milk;  1  tablespoon 
flour;  salt  and  pepper.  Stir  the  flour  and  milk  until  smooth;  put  on 
stove,  stirring  continually;  when  it  has  thickened,  add  the  meat  and 
cook  for  a  few  minutes;  when  cold,  shape,  roll  first  in  egg,  then  in 
cracker  crumbs;  fry  in  deep,  boiling  lard. — Mrs.  Young. 

FLANK  STEAK— NORWEGIAN  STYLE.  ,. 

One  flank  steak;  1  can  tomatoes;  1  large  onion;  salt  and  pepper; 
water.  Have  skillet  hot  with  butter;  brown  steak  on  both  sides; 
place  in  bake  pan,  slice  onions  over  top;  add  tomatoes,  cut  up  a 
little,  hot  water,  and  bake  30  or  45  minutes;  season  with  salt  and 
pepper. — Mrs.  C.  R.  Ryan. 

BAKED  FLANK  STEAK  WITH  CATSUP. 

One  flank  steak;  1  bottle  home-made  catsup;  salt  and  pepper; 
water.  Place  steak  in  bake  pan;  salt  and  pepper  it;  pour  over  it 
bottle  of  catsup;  add  a  little  water  and  bake  from  a  half  to  three- 
quarters'  of  ah  hour. — Mrs.  C.  R.  Ryan. 

FRIED  SWEETBREADS. 

Parboil  about  5  minutes  cleaned  sweetbreads;  wipe  dry  and  lard 
with  strips  of  fat  pork;  have  frying  pan  hot  and  well  greased  with 
lard  or  butter;  turn  frequently  while  frying.  When  fully  cooked  they 
will  have  a  crisp,  brown  appearance. — Mrs.  Stephen  Stepanian. 

SCALLOPED  POTATOES  WITH  HAM. 

Prepare  layers  of  raw  potatoes,  sliced,  salted  and  peppered;  dot 
with  butter  and  sprinkle  with  flour;  place  a  thick  slice  of  ham  on 
top  and  add  enough  milk  to  cook.  Or  you  may  place  some  of  th'e 
ham  in  the  center  of  the  potatoes  instead  of  all  on  top.  Bake. — Mrs 
C.  WL  Ryan. 

36 


DEVILED  STEAK. 

One  flank  steak;  1  large  onion;  2  tablespoons  butter;  2  table- 
spoons flour;  1  teaspoon  salt;  l/2  teaspoon  pepper;  "fa  teaspoon 
paprika;  1  teaspoon  mustard;  3  tablespoons  vinegar;  2  cups  hot 
water.  Melt  butter  in  frying  pan;  slice  onion  and  fry  in  the  butter; 
remove  onion  when  it  is  brown.  Cut  steak  in  pieces  3  inches  long 
and  2  inches  wide;  dredge  lightly  in  flour  and  fry  in  the  butter.  Re- 
move meat  from  the  pan  and  add  to  the  butter  the  salt,  vinegar,  mus- 
tard, pepper,  paprika  and  the  remaining  flour;  add  the  hot  water. 
Replace  the  steak  in  the  frying  pan,  cover  closely  and  allow  to  sim- 
mer until  the  steak  is  tender;  dish  on  hot  plater;  pour  gravy  over  it 
and  garnish  with  fried  potatoes.  This  will  serve  six  persons. — Mrs. 
Reams. 

GOULASH. 

Round  steak;  onions;  1^  large  slices  bacon;  salt;  pepper;  pota- 
toes. Take  a  nice  juicy  steak  and  almost  as  many  onions  as  steak; 
cut  the  steak,  onions  and  bacon  into  small  cubes,  not  too  small;  put 
bacon  in  granite  stew  pan,  add  onions  and  fry  till  a  light  brown; 
add  meat  and  let  simmer,  stirring  occasionally;  season  with  salt  and 
pepper;  after  everything  is  steamed  thoroughly  cover  with  boiling 
water  and  when  done,  cut  half  as  many  potatoes  as  meat  into  cubes, 
and  add  them  to  the  stew. — Mrs.  W.  Weinman. 

HAM— BAKED. 

Soak  foam  at  least  24  hours.  Scrape  and  clean  it  well.  Place  in 
roaster  with  a  little  water  and  cook  slowly  two  or  three  hours,  or 
until  the  skin  will  peel  easily.  Peel  and  rub  thoroughly  with  a  mix- 
ture of  brown  sugar  and  dry  mustard.  Stick  the  fat  full  of  whole 
cloves  and  pour  over  the  ham  1  cup  of  vinegar  and  place  back  in 
oven  until  done.  The  fat  should  be  crisp  and  brown  when  served. 
Cook  altogether  about  25  minutes  to  the  pound. — Tested. 

HAM  AU  GRATIN. 

Fill  a  bake  dish  with  alternate  layers  of  freshly  chopped  ham 
and  stale  bread  crumbs;  cover  with  2  cups  milk,  mixed  with  3  well 
beaten  eggs;  salt  and  cayenne  pepper  to  taste.  Bake  30  minutes. — 
Mrs.  Chas.  Webster. 

HAM  PADDIES. 

One  cup  ham  scraps;  1  egg;  pepper;  94  CUP  milk.  Chop  ham  fine, 
add  egg,  milk  and  pepper.  Bake  in  muffins  pans  20  minutes.  Break 
an  egg  on  each  and  bake  until  done. — Mrs.  Fred  Schmitt. 

ROAST  LAMB  WITH  RICE. 

One  shoulder  or  leg  of  lamb;  1  cup  uncooked  rice;  1  can  toma- 
toes; 1  onion  (small);  salt;  pepper;  water.  Salt  the  lamb  and  place 
in  bake  dish.  Mix  the  rice  with  tomatoes,  also  the  onion  cut  fine,  salt 
and  pepper;  pour  over  the  lamb  with  a  cupful  of  hot  water  and  bake 
about  an  hour. — Mrs.  C.  W.  Ryan. 

37 


SAVORY  BAKED  SLICED  HAM. 

Two  pounds  ham  sliced  %  inch  thick;  4  tablespoonfuls  sugar;  2 
tablespoonfuls  dry  mustard;  1  cupful  mild  vinegar.  Parboil  ham  to 
remove  excess  salt,  and  while  wet  rub  into  both  sides  of  the  meat 
the  mustard  and  sugar  mixed.  Lay  the  ham  in  a  fireproof  dish,  pour 
in  a  little  water  and  the  cupful  of  vinegar.  Cover  and  bake  gently 
for  an  hour,  basting  occasionally  with  the  liquid  in  the  dish.  Serve 
with  glazed  sweet  potatoes. — Mrs.  Lee. 

HAM  BAKED  WITH  EGGS. 

Finely  chopped  ham;  fine  bread  crumbs;  milk;  salt  and  pepper; 
melted  butter;  eggs;  tomato  sauce.  Make  a  paste  of  the  ham,  bread 
crumbs,  salt  and  pepper,  a  little  melted  butter,  and  enough  milk  to 
make  the  mixture  a  soft  paste.  Line  some  gem-pans  with  this; 
break  an  egg  into  each  pan.  Season,  and  cover  with  finely  powdered 
crackers,  or  the  paste,  if  desired.  Set  in  the  oven  and  bake  about  10 
minutes  or  until  the  eggs  are  well  set.  Serve  with  tomato  sauce. — 
Mrs.  Phillip  W.  Hammond. 

MINT  SAUCE. 

Chop  50  crisp  mint  leaves  very  fine,  sprinkle  with  sugar  and  dash 
of  paprika;  add  a  little  torriggon  vinegar;  serve  cold. 


MEAT  LOAF. 

One  pound  Hamburger  steak;  */*  pound  fresh  pork  (ground);  10 
milk  crackers  (rolled);  2  onions,  chopped;  1  egg;  1  cup  tomatoes  or 
two  fresh  ones;  1  green  pepper;  1  tablespoon  melted  butter.  Mix, 
form  in  loaf,  and  bake  one  hour.  — Mrs.  W.  Paddock. 

MINCE  MEAT. 

Two  pounds  lean  beef;  1  pound  suet;  5  pounds  apples;  2  pounds 
raisins;  1  pound  Sultana  raisins;  2  pounds  currants;  1/4  pound  citron, 
cut  fine;  2  tablespoonfuls  cinnamon;  2  tablespoonfuls  cloves;  1  table- 
spoonful  allspice;  1  tablespoonful  fine  salt;  2^  tablespoons  brown 
sugar;  1  teaspoon  nutmeg;  1  quart  boiled  cider. — Mrs.  J.  J.  Glen. 

MACARONI  AND   OYSTERS. 

Cook  in  boiling  salt  water  1  cup  macaroni;  drain;  place  in  layers 
in  a  buttered  bake  dish  with  1  pint  oysters  and  1  cup  (medium)  white 
sauce;  alternate  layers;  1-3  cup  bread  crumbs  and  2  tablespoons  but- 
ter for  the  top.  Bake.— Mrs.  P.  A.  McCarty. 

OYSTER  BEEF  LOAF. 

Mix  2  pounds  of  ground  beef  with  egg,  salt  pepper  and  cracker 
crumbs — everything  except  onions  that  is  put  into  beef  loaf.  In  place 
of  onions  use  1  pint  of  oysters.  Good  hot  or  cold. — Mrs.  L.  Davis. 

38 


BREADED  PORK  CHOPS. 

Trim  surplus  fat  from  chops;  fry  it  out  in  the  skillet;  roll  chops 
in  a  well  beaten  egg  and  then  in  bread  or  cracker  crumbs;  salt  and 
pepper  and  fry  slowly  in  the  fat. — Mrs.  E.  A.  Zell. 

ROAST  PORK  CHOPS  OR  PORK  STEAK.  — 

Put  any  desired  quantity  of  chops  or  steaks  in  baking  pan;  sea- 
son with  salt  and  pepper  and  place  in  hot  oven.  When  chops  begin 
to  fry  add  water.  Cook  about  1^2  hours.  Peel  sweet  or  Irish  pota- 
toes, season  same,  and  place  around  meat,  allowing  £4  of  an  hour 
to  cook.  When  done  remove  from  pan  and  make  gravy. — Mrs.  W. 
H.  Tremaine. 

PORK  CHOPS  CREOLE. 

Chop  4  green  peppers  and  4  little  onions;  cook  until  softened  in 
drippings;  roll  1^  pounds  pork  chops  in  flour  and  brown  on  both 
sides;  then  add  1  pint  stewed  tomatoes,  salt,  pepper  and  little  sage, 
and  boiling  water  to  nearly  cover;  simmer  one  hour. — Mrs.  M.  E. 
Davis. 

PORK  CUTLETS  BREADED. 

Cut  the  cutlets  from  a  loin  of  pork  and  dip  them  in  a  dressing 
made  as  follows:  1  egg,  beaten;  ^  teaspoon  of  minced  or  pounded 
pepper  and  salt  to  taste.  '  Dip  the  cutlets  in  the  dressing,  roll  in 
cracker  crumbs  and  fry  slowly  until  well  done  and  brown. — R. 

PIGS  IN  BLANKETS. 
(An    inexpensive   meat    dish.) 

One  pound  ground  pork;  J^  cup  uncooked  rice;  12  cabbage  leaves. 
Mix  rice  and  meat  together,  season  to  taste;  roll  one  tablespoonful 
in  each  cabbage  leaf,  bind  with  string;  boil  two  hours. — Mrs.  Ray- 
mond Dowdell.  . 

SALMON   PATTIES. 

Fresh  or  canned  salmon;  ^  pint  cream;  cayenne  pepper;  salt. 
Cut  cold  cooked  salmon  into  dice;  heat  about  a  pint  of  the  dice  in  the 
cream  and  season  to  taste.  Serve  in  patty  shells.  Cold  cooked  fish 
of  any  kind  may  be  made  into  patties  in  this  way.  Use  any  fish  sauce 
you  choose. — Mrs.  Behmer. 

STEAK  WITH  MUSHROOMS. 

Have  steak  1^  to  2  inches  thick;  let  skillet  get  smoking  hot, 
grease  with  fat  from  steak;  season  with  salt  and  pepper;  sear  the  steak 
brown  on  both  sides,  keep  turning  constantly;  when  well  seared  cook 
on  slow  fire  for  l*/2  hours.  Rinse  and  drain  mushrooms  and  cut  in 
two;  put  in  with  meat  when  cooked  about  an  hour;  when  ready  to 
serve  remove  the  steak  and  make  a  milk  gravy  with  the  mushrooms. 
Keep  meat  well  covered  while  cooking. — Miss  Lantz. 

39 


"Better  Butter" 

Makes  the  Bread 

Better 


Don't  let  your  grocer  send  you  a 
substitute,  for  there  is  no  other 
Butter  just  as  good. 

The  Fairmont  Creamery  Co. 

Ph<mes-M.  3343,  3344  Columbus,  Ohio 


Citizens  2929 


F.  J.  Hinterschied 

Groceries, 
Meats  and 
Provisions 


Grandview  Heights,  Ohio 

Bell  Hilltop  837  Citizens  9218 


SWISS  STEAK. 

Use  round  steak,  cut  2  inches  thick,  3  pounds  or  more;  pound 
into  it  1  cup  flour,  and  brown  on  both  sides  in  hot  fat;  add  water 
enough  to  cook  and  to  form  the  grayy  when  done;  cook  slowly  until 
meat  is  tender. — Mrs.  O.  B.  Springer. 

BAKED  TONGUE.  - 

Boil  the  tongue  with  1  can  of  tomatoes,  y2  of  a  lemon  and  a  few 
cloves;  ^  teaspoon  of  allspice;  a  pinch  of  celery  seed;  salt  and  pep- 
per to  taste;  take  1  cup  of  the  soup,  pour  over  the  tongue  and  bake. — 
Mrs.  C.  Wilkinson. 

VEAL  STEAK. 

One  pound  veal  steak;  butter  twice  size  of  an  egg,  and  1  onion. 
Melt  butter;  brown  onion,  add  steak  and  cook  slowly.  Make  gravy 
with  either  milk  or  water  just  before  serving. — Marie  Louise  Baer. 

VEAL  LOAF.— 

Two  pounds  of  veal  and  3  eggs;  y?.  pound  of  fresh  pork;  1  cup  of 
cracker  crumbs;  1  cup  of  sweet  milk;  2  tablespoons  of  butter;  1  table- 
spoon of  salt;  y-2  teaspoon  of  pepper;  */2  can  of  mushrooms  (using  the 
other  half  in  gravy).  Mix  well  together  and  shape  in  loaves.  Roast 
one  and  one-half  hours. — Mrs.  Weist. 

VEAL  LOAF. 

Three  pounds  of  veal  and  ^4  pound  of  salt  pork,  ground  fine;  2 
eggs;  6  crushed  crackers;  2  tablespoons  of  milk;  1  tablespoon  of  salt; 
1  level  teaspoon  of  pepper;  butter  size  of  walnut;  mix  all  thoroughly, 
make  into  long  roll  and  bake  two  hours,  basting  frequently  with 
water  slightly  seasoned  put  into  pan  with  loaf. — Mrs.  J.  R.  Clements. 


41 


Puddings,  Pies  and  Desserts 


"The  proof  of  the  pudding  is  in  the  eating." 

NEVER  FAIL  PIE  CRUST. 

Eight  tablespoons  flour  (heaping);  2  tablespoons  lard  (heaping); 
4  tablespoons  water;  salt.  Mix  well,  but  don't  knead  on  board;  press 
together,  then  roll  out. — Mrs.  E.  F.  Dwyer. 

PIE  CRUST.  \lvW/U> 

Salt;  8  tablespoons  flour;  4  tablespoons  iasd;  2  tablespoons 
V*w;  1  teaspoon  baking  powder;  chop  lard  in  with  knife.  This 
makes  crust  enough  for  one  pie  with  two  crusts. — Mrs.  Field. 

PASTRY. 

One  cup  flour;  1  heaping  tablespoon  lard;  salt;  and  just  enough 
water  to  gather  it  together.  Do  not  knead.  For  1  pie. 

.'   CORN   STARCH   OR  CREAM    PIE. 

One  pint  milk;  1  tablespoon  corn  starch;  1  egg;  ^  cup  granu- 
lated sugar.  Beat  yolk  of  egg  well  and  add  milk;  moisten  the  corn 
starch  in  milk;  add  sugar;  heat  over  slow  fire,  stirring  constantly,  or 
in  pan  of  water;  pour  into  the  warmed  bake  shell;  beat  white  pf 
egg,  add  sugar  and  a  few  drops  of  vanilla  and  spread  over  the  cus- 
tard; brown  in  oven.  The  pie  shell  can  be  made  of  dough  left  over 
at  a  previous  time. — Mrs.  Ella  A.  Zell. 

CREAM  PIE. 

One  pint  milk;  3  tablespoons  sugar;  yolks  of  2  eggs;  butter  size 
of  walnut,  and  2  tablespoons  corn  starch.  Cook  in  double  boiler  till 
thick,  stirring  meanwhile;  beat  whites  stiff,  adding  little  sugar.  Have 
crust  ready  baked  and  brown  all  in  quick  oven. — Mrs.  Chas.  Bryson. 

FRENCH  PEAR  PIE. 

One  tablespoon  butter;  ^  cup  sugar;  4  tablespoons  milk;  1  cup 
flour;  1  teaspoon  baking  powder;  few  grains  nutmeg;  1  egg  yolk;  2 
egg  whites.  Slice  pears  to  fill  pie  tin,  and  sweeten  to  taste  (about  f£ 
cup);  butter  tin  thoroughly;  pack  pears  into  tin,  adding  2  table- 
spoons hot  water;  set  in  oven,  covered,  for  10  minutes.  Make  a  bat- 
ter of  other  ingredients  creaming  butter  and  sugar,  adding  yolks  of 
eggs,  then  milk  and  the  flour  mixed  with  baking  powder;  pour  over 
pears,  return  to  oven  for  20  minutes.  When  done  invert  on  plate, 
cover  top  with  meringue  made  of  the  egg  whites  and  2  tablespoons 
of  powdered  sugar,  brown  and  serve  with  whipped  or  plain  cream.—' 
Mrs.  Fred  Schmitt. 

42 


BUTTERSCOTCH  PIE. 

One  tablespoon  butter;  1  cup  brown  sugar;  1  tablespoon  flour; 
1  cup  milk;  1  egg.  Melt  butter  in  skillet;  add  the  sugar  and  4  table- 
spoons of  milk;  cook  5  minutes;  then  add  the  flour,  milk  and  yolk 
of  egg  which  has  been  previously  stirred  smoothly  together;  cook 
until  it  thickens,  stirring  all  the  time;  pour  in  baked  crust  and  make 
meringue  of  the  egg  white  and  brown  sugar  and  place  on  top  and 
brown. — Mrs.  Walter  Whissen. 

BUTTERSCOTCH  PIE. 

One  pint  of  sweet  milk;  2  eggs;  1  cup  of  brown  sugar;  1  lump  of 
butter;  2  tablespoons  of  corn  starch,  heaping;  use  whites  for  frost- 
ing. Cook  in  double  boiler. — Adelaide  Conrad. 

LEMON  SPONGE  PIE. 

Two  tablespoons  flour;  1  tablespoon  butter;  1  cup  sugar;  2  eggs, 
separated;  1  cup  milk;  juice  and  rind  of  1  lemon.  Beat  flour,  butter, 
sugar,  egg  yolks  and  lemon  together;  add  milk,  stir  well  and  finally 
fold  in  egg  whites,  whipped  to  a  stiff  froth;  pour  into  a  deep  pie 
plate  lined  with  rich  crust.  Bake  until  a  sharp  knife  inserted  will 
come  out  clean. — Mrs.  Rhoeletter. 

LEMON  PIE. 

Two  eggs;  1  lemon;  butter  size  of  walnut;  2  tablespoonfuls  flour. 
Grate  lemon,  also  juice,  mix  with  1  cup  sugar,  flour,  yolks  of  2  eggs; 
cook  in  2  cups  of  .hot  water;  beat  whites,  sprinkle  sugar,  brown  in 
oven. — Mae  Lampman. 

LEMON  PIE. 

Have  ready  baked  a  nice  under  crust;  stir  together  1  cup  sugar 
and  1  tablespoon  flour;  over  this  pour  1  cup  boiling  water,  and  boil 
10  minutes;  next  add  a  lump  of  butter,  juice  of  1  lemon,  1  beaten 
egg  yolk,  and  boil  up  once;  beat  the  egg  white  stiff,  add  a  little  pow- 
dered sugar,  spread  lightly  over  pie.  Brown  in  a  hot  oven. — Mrs. 
E.  W.  Northcraft. 

LEMON  PIE. 

Grated  rind  and  juice  of  2  lemons;  l*/i  cups  white  sugar;  2  heap- 
ing tablespoons  unsifted  flour  or  1  heaping  tablespoon  corn  starch; 
yolks  of  3  eggs;  2  cups  water;  butter  size  of  walnut;  cook  in  double 
broiler  until  thickens;  when  cold  pour  in  pie  crust  already  baked; 
use  whites  of  eggs  for  meringue  on  top.  Makes  a  large  size  pie  and 
very  superior. — Mrs.  Chas.  Butterworth. 

MAPLE  CREAM  PIE. 

One  cup  maple  syrup;  ft  cup  cream;  1  egg;  2  tablespoons  flour 
or  corn  starch.  Mix  yolk  of  egg,  the  syrup  and  flour,  blended  with 
the  cream;  cook  until  it  thickens;  pour  in  baked  crust  and  make  a 
meringue  of  the  egg  white  and  little  sugar  and  spread  on  top,  and 
brown  in  oven. — Mrs.  Willoughby. 

43 


ORANGE  CREAM  PIE. 

Mix  y*  cup  sugar,  1  heaping  tablespoon  flour  and  1  level  table- 
spoon corn  starch;  then  add  a  little  milk  and  2  egg  yolks  and  beat; 
stir  1  pint  of  boiling  milk  into  this  and  let  cook  until  it  thickens; 
flavor  with  orange.  Make  a  meringue  of  the  whites  and  spread  on 
top  and  brown. — Mrs.  Nora  Craft. 

PUMPKIN  PIE. 

NT 

For  one  pie:  Yolk  of  1  egg;  2  heaping  tablespoonfuls  of  pumpkin; 

y$  cup  of  sugar;  1  dessert  spoon  of  flour;  1  pint  of  milk;  very  little 
ginger,  cinnamon  and  allspice.  When  crust  is  ready  beat  white  of 
egg  to  a  stiff  froth  and  stir  in  above  mixture;  pinch  of  salt. — Decem- 
ber First. 

PUMPKIN  PIE. 

For  each  pie  add  to  2  heaping  tablespoons  of  pumpkin:  1  well 
beaten  egg;  l/z  cup  sugar;  $4  pint  of  milk,  a  little  cr^rn;  a  pinch  of 
salt;  cinnamon,  ginger,  nutmeg  and  a  little  lemon  juice. — Mrs.  Fred. 
Wing. 

PINEAPPLE  PIE. 

Yolks  of  4  eggs,  beaten  with  \y2  cups  sugar,  and  ±  tablespoons 
flour;  then  take  1  pint  pineapple,  chopped  fine,  and  mix  thor- 
oughly; add  2  cups  of  water  (cold);  cook  until  thick;  bake  under 
crust  first;  make  meringue  of  whites  of  eggs  and  brown.  This  makes 
2  pies. — Mrs.  Reams. 

PUMPKIN  PIE. 

Three  eggs;  1  cup  sugar;  4  large  tablespoons  pumpkin;  1  pint 
cream  or  very  rich  milk;  pinch  salt;  cinnamon,  nutmeg  and  ginger, 
to  season  to  taste. — C.  E.  S. 

PUMPKIN  PIE. 

One  quart  cooked  pumpkin,  well  drained;  3  quarts  milk;  8 
eggs;  3  cups  sugar;  54  teaspoon  nutmeg;  y\  teaspoon  ginger; 
54  teaspoon  cloves;  ^  teaspoon  allspice;  %  teaspoon  mace; 
154  teaspoons  cinnamon;  1  tablespoon  salt.  Place  pumpkin  in  large 
bowl;  add  salt;  then  add  1  quart  of  the  milk,  scalding  hot,  and  mix 
well;  then  -add  1  quart  cold  milk  and  mix  again;  then  add  all  the 
spices,  well  mixed,  with  the  sugar,  then  the  remainder  of  the  milk, 
and  last  of  all,  the  well  beaten  eggs.  Have  four  large  pie  plates  lined 
with  the  paste,  fill  with  the  mixture,  place  in  a  slow  oven  and  bake 
until  thick.  Will  make  four  large  or  six  small  pies. — Mrs.  G.  W. 
Webster. 

THREE  DECKER  PIE. 

Filling  for  three  decker:  Two  lemons,  juice  and  grated  rind;  1 
cup  best  Orleans  molasses;  1  cup  sugar;  2  tablespoons  flour;  2  cups 
water;  butter  size  walnut;  bring  to  boiling  point;  let  cool  before 
filling  pastry.  Bottom  crust;  filling,  thin  middle  crust,  filling,  top 
crust. — Mrs.  Thos.  Constable. 

44 


COCOANUT  TIMBALES. 

One  pint  milk;  3  tablespoons  of  cornstarch;  3  tablespoons  sugar; 
a  pinch  of  salt;  cook  above  thoroughly  in  double  boiler.  One  cup  of 
grated  cocoanut;  2  egg  whites,  beaten  stiff;  stir  milk  into  mixture 
before  removing  from  fire;  turn  into  cups  to  cool.  Serve  with  boiled 
custard. — Mrs.  Weist. 

'BOILED  CUSTARD. 

One  pint  of  milk;  J^cup  of  sugar;  1  level  tablespoon  of  corn 
starch;  2  egg  yolks;  flavoring;  a  pinch  of  salt.  This  serves  six  or 
eight. — Mrs.  Weist. 

CUP  CUSTARD. 

//ir 

Two  eggs;  2  cups  milk;  fr  cup  sugar.  Beat  together  and  bake. 
Bake  in  four  cups  in  water. — -Mrs.  L.  Nau. 

^C    CARAMEL  CUSTARD. 

Carmelize  5  tablespoons  of  sugar  a  light  brown;  add  gradually 
into  4  cups  of  scalded  milk;  when  sugar  is  melted  pour  mixture  into 
5  eggs,  slightly  beaten,  and  5  tablespoons  sugar;  add  salt  and  vanilla; 
strain  into  buttered  mold;  bake  in  pan  of  water  in  slow  oven  until  a 
knife,  when  inserted,  will  come  out  clean. — Mrs.  M.  E.  Davis. 

BLACK  PUDDING. 

Half  cup  butter;  '"*/*  cup  sugar;  ^  cup  sweet  milk;  J^  cup  best 
Orleans  molasses;  ^  teaspoon  soda;  2  scant  teaspoons  cloves;  2  cups 
flour;  2  eggs.  Steam  two  hours.  Serve  with  hard  sauce. — Mrs.  John 
Hussey. 

BREAD  PUDDING. 

One  pint  (heaping)  of  dried  bread;  1  egg;  milk  to  cover;  sugar 
to  taste;  butter;  jelly;  juice  of  ^  lemon.  Beat  yolk  of  egg  and  milk 
together,  and  sweeten;  add  bread  and  pieces  of  butter;  bake  20  min- 
utes. When  done  spread  on  top  bits  of  jelly  or  jam  the  beaten 
white  of  the  egg,  into  which  is  folded  1  tablespoon  of  sugar  and  the 
juice  of  y*  lemon.  Return  to  oven  and  brown;  serve  with  cream. — 
Mrs.  E.  A.  Zell. 

BROWN-BREAD  PUDDING.  _ 

One  cupful  brown-bread  crumbs  (stale);  2  cups  milk;  3  eggs;  2 
tablespoons  maple  sugar.  Soak  crumbs  in  %  cupful  milk  15  minutes; 
make  a  custard  of  the  remainder  of  the  milk,  eggs  and  sugar;  pour 
it  hot  over  the  crumbs;  beat  the  whites  of  2  eggs  with  1  tablespoon 
sugar  and  1  or  2  tablespoons  thick  cream;  stir  lightly  into  the  cus- 
tard. Bake  half  an  hour  in  a  moderate  oven;  eat  with  cream/ — Mrs. 
C.  R.  Ryan. 

CHERRY  PUDDING. 

Two  eggs;  y*  cup  sugar;  y?.  cup  sweet  milk;  1^  cups  of  flour;  2 
teaspoons  baking  powder;  y*  cup  of  cherries.  Pour  batter  on  top  of 
fruit  and  steam  one-half  hour. — Mrs.  Walter  Whissen. 

45 


BREAD  PUDDING. 

One  and  one-half  cups  of  toasted  bread  crumbs;  1  cup  sugar;  1 
cup  sweet  milk;  2  teaspoons  baking  powder;  1  or  2  eggs;  y2  cup  rai- 
sins; y2  cup  currants;  y2  cup  nuts;  spices,  cinnamon,  allspice.  Sauce: 
Flour,  water,  sugar,  butter;  flavor  with  nutmeg. — Mrs.  Fred  Nesbitt. 

CHOCOLATE  PUDDING. 

One  pint  milk;  1  pint  bread  crumbs;  yolks  of  3  eggs;  5  tables- 
spoons  grated  chocolate;  scald  the  milk;  add  bread  crumbs  and  choc- 
olate; then  take  from  fire  and  add  y2  cup  sugar  and  the  beaten  yolks; 
bake  in  pudding  dish  15  minutes.  Make  meringue  of  whites  of  eggs 
and  3  tablespoons  sugar;  spread  over  pudding  and  brown.  Serve 
cold  with  cream. — 'Mrs.  Reams. 

COTTAGE  PUDDING. 

One  cup  sugar;   y2  cup  butter;  1  egg;  1  cup  sweet  milk;  3  cups 

flour;  2  teaspoons   baking  powder;   bake.  Sauce:   Two   tablespoons 

butter;  1  cup  sugar;  1  pint  boiling  water;  1  tablespoon  flour;  flavor 
as  you  prefer. — Mrs.  Harry  Waldo. 

COTTAGE  PUDDING  WITH  FRUIT. 

One-half  cup  butter;  1  cup  sugar;  1  egg;  1  cup  water  or  milk; 
%*/*.  cups  flour;  2  teaspoons  baking  powder;  a  pinch  of  salt.  Cover 
the  bottom  of  baking  pan  with  batter,  then  layer  of  fruit  with  sugar; 
batter  again,  then  fruit,  until  all  used;  bake  in  slow  oven.  Sauce: 
One  cup  sugar;  2  tablespoons  flour;  2  tablespoons  butter;  wet  with 
milk  and  add  1  pint  boiling  water;  boil  till  it  thickens  and  flavor. — 
Mrs.  Alfred  H.  Leaman. 

CHOCOLATE  BREAD  PUDDING. 

One  pint  of  milk;  one  square  of  chocolate,  dissolved  in  very 
scant  ^  cup  of  milk;  gradually  add  rest  of  milk  and  beat  all;  l/2  cup 
of  sugar;  1  tablespoon  of  butter;  2  cups  of  bread  crumbs;  set  aside 
to  cool;  1  or  2  eggs,  well  beaten;  beat  these  in  well  just  before 
baking;  put  in  buttered  dish  and  bake  three-quarters  of  an  hour  in 
moderate  oven;  serve  with  hard  sauce — butter  and  powdered  sugar 
creamed  together;  flavor  with  vanilla. — Mrs.  Weist. 

DUTCH  APPLE  PUDDING.  - 

Sift  together  1  pint  flour;  1  teaspoon  cream  tartar;  y2  teaspoon 
soda;  54  teaspoon  salt;  into  a  well  beaten  egg  pour  ^  cup  milk 
(sweet);  rub  2  tablespoons  butter  in  the  flour;  then  add  egg  and 
milk  and  beat  thoroughly;  stick  all  over  the  top  good  cooking  apples 
or  any  fruit  desired,  sugar  and  bake;  serve  with  sauce  or  cream  and 
sugar. — Miss  Faye  S.  Ustic. 

DATE  PUDDING. 

One  cup  chopped  dates;  y2  cup  sugar;  y2  cup  chopped  nuts;  2 
teaspoons  baking  powder;  4  tablespoons  cracker  crumbs;  %  teaspoon 
salt;  3  eggs,  yolks  and  whites  beaten  separately.  Steam  ll/2  hours. — 
Mrs.  Oscar  Avery. 

46 


DATE  PUDDING. 

One  cup  granulated  sugar;  3  eggs,  beaten  light;  2^  tablespoon- 
fuls  flour;  J4  teaspoonful  baking  powder;  1  cup  chopped  dates;  1  cup 
English  walnuts;  bake  20  minutes  in  moderate  oven  in  gem  pans. 
This  makes  nine  cakes.  Serve  with  pudding  sauce  or  whipped 
cream. — Mrs.  C.  K.  Siebert. 

ENGLISH  PLUM   PUDDING. 

One  cup  beef  suet,  chopped  fine;  2  cups  bread  crumbs;  1  cup 
sugar;  1  cup  raisins;  1  cup  currants;  y*  cup  citron;  tablespoon  salt; 
2  teaspoons  cinnamon;  1  teaspoon  cloves;  ^  teaspoon  grated  nutmeg; 
1  level  teaspoon  soda;  1  cup  sweet  milk;  4  eggs,  well  beaten;  1  pint 
flour;  flour  fruit  well;  steam  four  hours. — Mrs.  Clarence  Wing. 

PEACH  PUDDING.- 

One  egg;  J4  cup  sugar;  *4  teaspoon  vinegar;  y±  cup  boiling 
water; .%  cup  flour;  J4  teaspoon  baking  powder;  y^  teaspoon  salt. 
Pour  this  batter  over  cut  or  canned  peaches  and  bake  slowly  until 
dough  is  done. — Mrs.  Elizabeth  Ustic. 

PINEAPPLE  PUDDING.  „ 

Two  cups  sugar;  1  quart  water;  4  tablespoons  corn  starch;  cook 
until  thick,  stirring  all  the  time;  when  cool,  add  1  can  grated  pine- 
apple, juice  and  all;  serve  with  whipped  cream.  Fine  for  sick. — Mrs. 
Mae  Lampman. 

PLUM  PUDDING. 

Half  cup  molasses;  y*  cup  suet  or  butter;  y*  cup  sweet  milk  or 
water;  1^  cups  flour;  1^  cups  fruit;  1  teaspoon  soda;  J4  teaspoon 
cloves;  1  teaspoon  allspice,  cinnamon,  nutmeg;  steam  one  hour,  or 
bake.  Eat  with  sauce. — Mrs.  J.  J.  Glen. 

PRUNE  MERINGUE.    ' 

Whites  of  4  eggs;  ^  teaspoon  cream  tartar;  y*  teaspoon  salt; 
beat  stiff;  add  ^  cup  powdered  sugar  and  1  scant  cup  prunes  that 
have  been  cooked,  stoned  and  chopped  fine;  put  into  a  mold  and 
set  in  a  pan  of  hot  water;  bake  20  minutes  in  moderate  oven.  Serve 
in  tall  glasses  with  whipped  cream  or  a  custard  made  of  the  yolks 
of  the  eggs,  1  pint  of  milk,  with  sugar  and  vanilla  to  suit  taste. — Mrs. 
J.  Livingston. 

PUDDING. 

One  egg;  *^  cup  sugar;  ^  cup  sweet  milk;  2  tablespoons  butter; 
nutmeg  to  taste;  1  pinch  of  salt;  ^  teaspoon  soda;  1  teaspoon  cream 
tartar;  1^  cups  flour.  Sauce  for  pudding:  1^  pints  boiling  water; 
smooth  1  tablespoon  corn  starch  with  cold  water  and  stir  in  boiling 
water.  Flavor  and  sweeten  to  taste. — Tested. — L.  M. 

47 


LORD  CALVERT  COFFEE 

(STEEL  CUT) 

An  aristocrat  in  name  and  quality.  Good  since  1 847  and 
still  unexcelled.  A  40c  Coffee  for  36c  or  3  IBs.  for  $1.00. 
A  quarter  pound  sample  free  at  our  office  or  mailed  for  5c. 

Lord  Calvert  Distributors,  176  South  Third  Street 
Phone  Main  2890 

The  BROWN  DYE  HOUSE  c». 

DYERS  AND  CLEANERS 

MAIN  OFFICE  AND  WORKS,  1092  NORTH  HIGH  STREET 
Citizeni  Phone  7506  Bell,  North  1 70 

EAST  BRANCH,  N.  W.  COR.  OAK  AND  PARSONS 
Citizens  Phone  1 7294  Bell,  Main  679 

When  you  buy 

MILK  AND  CREAM 

from 

F.  E.  WILLBARGER 

You  may  be  sure  that  you  are  getting  the  best  at 
a  MODERATE  price. 

BE  HEALTHY— Eat 

Ingram's   Macaroni,  Spaghetti   and 
Prepared    Pancake   and    Buckwheat    Flour 

MADE    BY 

The  Ingram  Macaroni  and  Pancake  Co. 
Columbus,  Ohio 


RICE  PUDDING. 

Boil  rice  2  hours;  1  thin  layer  of  rice,  spread  thin  layer  of  jelly, 
sugar  and  nuts;  repeat  until  pan  is  filled;  beat  whites  of  2  eggs; 
spread;  put  in  oven  until  brown. — Mae  Lampman. 

RASPBERRY  SAUCE  FOR  PUDDING. 

One  cup  of  sugar;  ^  cup  of  butter  beaten  to  a  cream  (I  add  1 
tablespoon  hot  water  as  it  creams  easier  and  quicker);  when  creamy 
add  1  cup  red  raspberries  and  beat  until  thoroughly  mixed. — Mrs. 
Smucker. 

X7  SUET  PUDDING. 

One  cup  finely  chopped  suet;  1  cup  molasses;  1  cup  milk;  3  cups 
flour;  1  teaspoon  soda;  1^2  teaspoons  salt;  1  teaspoon  cinnamon;  J^ 
teaspoon  cloves  and  nutmeg;  add  raisins  and  nuts  as  preferred; 
steam  three  hours.  Makes  5  in  ^  pound  baking  tins. — Mrs.  Wendell 
Paddock. 

ST.  JAMES  PUDDING. 

One-quarter  cup  butter;  1  cup  brown  sugar;  1  tablespoon  mo- 
lasses; 1  cup  sweet  milk;  a  little  salt;  ^2  teaspoon  soda;  %  teaspoon 
cinnamon;  y*  teaspoon  nutmeg;  1  cup  raisins;  flour  to  stiffen  as  for 
cake;  steam  two  hours.  Serve  with  any  pudding  sauce. — Mrs.  W.  E. 
Baker. 


SUET  PUDDING. 

Two  cups  sour  milk;  1  quart  flour;  1  cup  brown  sugar;  1  cup 
suet;  2  cups  raisins;  salt;  teaspoon  soda;  ^  cup  dark  molasses. — Mrs. 
Clarence  Thompson. 

APPLE  GRUMP. 

Pare  and  eighth  apples  enough  to  cover  the  bottom  of  the  pan 
crowded;  make  soft  biscuit  dough;  pour  on  apples  and  bake;  when 
done,  turn  out  on  plate  with  apples  up  and  butter,  sugar  and  spice, 
and  return  to  the  oven  for  a  few  minutes. — Mrs.  Emlie  Frankenberg. 

APPLE  FRITTERS. 

Apples;  powdered  sugar;  fritter  batter.  Pare,  core  and  cut  your 
apples  into  small  slices.  Stir  into*  a  good  fritter  batter  and  fry  in 
boiling  hot  fat.  Drain  on  paper  and  sprinkle  with  powdered  sugar. 

CANDIED  APPLES.  __ 

Select  6  nice  red  apples;  pare  and  core,  leaving  a  band  of  red 
around  each  apple.  Make  a  syrup  of  1^  cups  of  granulated  sugar; 
drop  apples  in,  cover,  and  cook  until  tender.  Remove  to  individual 
plates  and  insert  a  marshmallow  into  each  apple  and  on  top  of 
marshmallow  a  candied  cherry.  Pour  syrup  over  all  and  serve  with 
whipped  cream. — Mrs.  W.  T.  Eaton. 

49 


CREAM  PUFFS. 

One-half  cup  of  butter,  melted  in  1  cup  of  hot  water;  put  in  a 
small  pan  on  stove  to  boil;  while  boiling  stir  in  1  cupful  of  flour, 
take  off  and  let  cool;  when  cold,  stir  in  3  eggs, 'one  after  the  other, 
without  beating;  drop  on  buttered  tins  and  bake  in  a  hot  oven  25 
or  30  minutes;  fill  with  whipped  cream. — Mrs.  W.  J.  Hendershott. 

DATE  SOUFFLE. 

One  pound  dates,  chopped;  1  cup  walnuts;  2  eggs,  well  beaten; 
1  tablespoon  sugar;  1  tablespoon  flour;  2  tablespoons  milk;  1  tea- 
spoon baking  powder.  Bake  in  very  slow  oven  30  minutes.  Serve 
with  whipped  cream; — Mrs.  Willoughby. 


FOOD  OF  THE  GODS. 

One  cup  of  dates;  1  cup  of  nuts;  1  cup  of  sugar;  pinch  of  salt; 

2  eggs;  1  teaspoon  baking  powder;  1  teaspoon  flavor;  stir  eggs,  salt, 
and  sugar,  don't  beat;  add  flour  and  baking  powder,  and  cover  with 
milk    and    bake   for  45   minutes;    bake   in   slow  oven.      Serve    with 
whipped  cream. — Mrs.  Rohletter. 

FLOAT. 

One  quart  milk;  1  tablespoon  corn  starch;  3  tablespoons  sugar; 

3  yolks  of  eggs;  pinch  salt;  boil  and  pour  over  beaten  whites;  flavor. — 
Mrs.  Mae  Lampman. 

\f  FOOD  FOR  THE  GODS. 

English  walnuts  (in  shell)  one  pound;  Y$  pound  dates;  chop; 
cracker  crumbs  (12  crackers)  or  9  tablespoons;  2  teaspoons  baking 
powder;  5  eggs;  2  cups  granulated  sugar;  beat  eggs  separately;  mix 
crackers,  fruit,  nuts  and  baking  powder;  add  sugar  to  beaten  yolks, 
then  add  whites  and  other  ingredients.  Bake  one  hour  in  slow 
oven;  paper  the  pan;  bake  several  days  before  using;  will  keep  a 
month  in  cold  weather.  Serve  with  whipped  cream. — Mrs.  Harry  E. 
Smith. 

LEMON   SAUCE. 

One  cup  sugar;  1  egg;  juice  and  grated  rind  of  1  lemon;  1  pint 
water;  1  tablespoon  butter;  1  tablespoon  of  corn  starch. — Mrs.  Clar- 
ence Thompson. 

MACAROON  SURPRISE. 

One-quarter  box  gelatin  in  ^  cup  cold  water;  2  cups  milk;  3 
egg  yolks;  1-3  cup  sugar;  pinch  salt;  2/z  cup  macaroons;  flavoring. 
Beat  yolks;  add  milk,  salt  and  sugar;  when  near  boiling  point  add 
gelatin;  let  this  cool;  add  macaroon  crumbs,  whites  beaten  stiff  and 
flavoring.  Serve  with  whipped  cream,  finely  chopped  nuts  or  mar- 
aschino cherries. — Mrs.  W.  G.  Willson. 

50 


MOUNTAIN  DEW  PUDDING. 

One  pint  milk;  yolks  of  2  eggs;   ^  cup  cocoanut;  y2  cup  rolled 

crackers;    y2   cup  sugar;    1   teaspoon  lemon;   bake  half  hour.  Make 

frosting  of  whites  of  2  eggs;   *4   cup  sugar;  brown  in  oven.  Serve 
hot  or  cold. — Mrs.  W.  G.  Willson. 

MARSHMALLOW  PUDDING. 

One  pound  marshmallows;  1  pint  pineapple,  cut  up  somewhat; 
y2  pint  whipped  cream;  1  cup  chopped  nut  meats.  Put  marshmallows 
and  pineapple  .juice  on  stove  over  very  slow  fire  to  melt;  when  cool 
add  pineapple,  nuts  and  cream. — Mrs.  W.  G.  Willson. 

PEACH  OR  APPLE  ROLL.     - 

One  pint  flour;  1  teaspoon  baking  powder;  1  tablespoon  lard  and 
butter  mixed;  1  pinch  of  salt;  enough  milk  to  make  a  dough.  Roll 
long  as  for  jelly  roll;  cover  with  sliced  peaches  or  apples  and  roll 
slice  like  jelly  roll.  Take  1  cup  sugar;  1  cup  water;  1  scant  cup  but- 
ter or  less;  pour  over  and  bake  a  light  brown. — Mrs.  A.  R.  Markle. 

PRUNE  WHIP. 

Stew  1  pound  of  prunes;  remove  stones  and  pick  fruit  into  small 
bits;  stir  well  with  chopped  nuts;  add  well  beaten  whites  of  2  eggs; 
iy2  cups  granulated  sugar.  Bake  in  slow  oven;  serve  with  whipped 
cream. — Mrs.  Penny. 

Y      PINEAPPLE  SURPRISE. 

One  cup  of  cooked  rice;  1  cup  of  grated  or  minced  pineapple, 
juice  of  pineapple  and  enough  water  to  make  1  large  cup;  1  envelope 
Knox  gelatin;  1  pint  whipped  cream;  scant  cup  of  sugar. — Mrs.  M. 
E.  Davis. 

PEACH  COBBLER. 

Two  eggs;  y2  cup  sugar;  1  cup  flour;  1  teaspoon  baking  powder; 
2  tablespoons  boiling  water;  make  thin  batter;  grease  pan;  pour  half 
of  batter  in  bottom,  pour  ;in  peaches  and  pour  on  balance  of  batter. 
Bake  in  slow  oven.  Serve  with  cream. — Mrs.  Smucker. 

STRAWBERRY  DUMPLINGS. 

One  cupful  sugar;  1  tablespoonful  butter;  2*/£  cupfuls  fresh  straw- 
berries; 2  cupfuls  boiling  water;  1  cupful  bread  flour;  2  teaspoonfuls 
baking  powder;  ^  teaspoonful  salt;  24  cupful  rich  milk.  Put  together 
the  sugar,  butter,  strawberries  and  hot  water,  and  let  simmer  for  a 
few  minutes.  In  the  meantime  mix  together  the  flour  baking  pow- 
der, salt  and  milk.  Drop  batter  in  eight  portions  onto  the  boiling 
syrup,  cover  tightly  and  boil  for  20  minutes  without  removing  the 
lid.  Serve  hot  with  sauce.  Most  any  fruit  dumplings  may  be  made 
in  the  same  way. — Mrs.  Lee. 

51 


PINEAPPLE  DELIGHT. 

Two  p^Sffls  rice;  1  cup  chopped  pineapple;  ^  cup  sugar;  2  cups 
boiling  water  or  pineapple  juice;  1  tablespoon  gelatin;  1  cup  whipped 
cream;  pinch  of  salt;  boil  the  rice  till  very  soft;  drain.  Dissolve  the 
gelatin  in  the  boiling  juice  (or  water);  then  add  the  sugar  and  rice; 
let  cool;  then  add  the  salt,  pineapple  and  whipped  cream;  chill,  and 
serve  in  dainty  glasses  with  candied  cherry  on  top. — Mrs.  J.  Living- 
ston. 

QUICK  SALLY  LUNN. 

One  cup  sugar;  y2  cup  butter;  1  or  2  eggs;  1  pint  milk;  flour  to 
make  batter  stiff  as  cake;  2  tablespoons  baking  powder.  Bake  in  gem 
pans;  eat  hot  with  butter  and  syrup. — Mrs.  Chas.  Butterworth. 

ORANGE  SHORTCAKE. 

One-quarter  cup  butter;  1  tablespoon  sugar;  2  cups  flour;  j£  cup 
milk;  1  egg;  3  level  teaspoons  baking  powder;  ^  teaspoon  salt.  Bake 
in  hot  oven  20  minutes.  Serve  with  sliced  oranges  which  have  set 
for  15  or  20  minutes  covered  with  sugar.  Over  this  pour  a  sauce 
made  with  1  tablespoon  butter;  1  tablespoon  flour;  2  cups  boiling 
water;  vanilla. — Mrs.  Charles  A.  Holl. 

PEACH  SHORTCAKE. 

One  cup  flour;  >1  teaspoon  baking  powder;  y^  teaspoon  salt;  1 
tablespoon  sugar;  sift  all  together  and  rub  in  1  tablespoon  of  butter; 
add  1  well  beaten  egg  and  enough  milk  to  make  cake  batter;  spread 
thin  in  pan  and  bake  in  hot  oven.  Wash  1  quart  peaches;  add  %  cup 
sugar;  serve  with  the  cake  either  hot  or  cold,  with  or  without  whipped 
cream.  (Either  fresh  or  canned  peaches  can  be  used.  You  can  gar- 
nish with  the  halves  of  peaches  if  you  wish. — Mrs.  Wm.  Hague. 

SHORTCAKE. 

One  quart  flour;  2  tablespoons  butter;  2  tablespoons  sugar;  2 
tablespoons  baking  powder;  1  teaspoon  salt;  1  egg,  and  milk. — Mrs. 
Chas.  Bryson. 

SHORTCAKE.  - 

Two  cups  flour;  2  teaspoons  baking  powder;  y^  teaspoon  salt;  1 
tablespoon  sugar;  2  tablespoons  butter;  1-3  cup  cream;  2  eggs. — Mrs. 
Wendel  Paddock. 


52 


Pickles 


'Peter  Piper  picked  a  peck  of  pickled  peppers." 


COLD  VINEGAR  PICKLES. 

Wash  cucumbers  good;  then  put  them  in  a  stone  jar;  pour  boiling 
water  over  them  three  times,  letting  it  get  cold  each  time;  then  wipe 
dry  and  pack  in  jars.  Then  to  2  quarts  cider  vinegar  add  1  cup  of 
dark  brown  sugar;  J^  cup  of  salt;  Y-Z  cup  of  Colman's  mustard;  pour 
over  pickles  cold.  These  keep  without  sealing. — Mrs.  G.  Rohletter. 

CUCUMBER  PICKLES. 

One  dozen  cucumbers;  ^  dozen  onions;  slice  and  stand  in  salt 
water  for  1  hour;  drain;  cover  with  the  following:  1  pint  vinegar;  1 
cup  sugar;  1  teaspoon  ginger;  1  teaspoon  black  pepper;  1  teaspoon 
salt;  1  teaspoon  mustard  seed;  1  teaspoon  celery  seed;  1  teaspoon 
cinnamon  bark;  1  teaspoon  tumeric.  Heat  and  seal. — Mrs.  Morris 
Sidebottom. 

GREEN  TOMATO  PICKLES. 

One  gallon  green  tomatoes;  6  large  onions;  1  quart  vinegar;  1 
heaping  cup  brown  sugar;  1  tablespoon  salt;  1  tablespoon  black  pep- 
per; 1  tablespoon  mustard  seed;  5^  teaspoon  ground  allspice;  y*  tea- 
spoon ground  cloves;  ^  teaspoon  ground  cinnamon.  Slice  tomatoes 
and  onions.  Put  all  materials  together  in  granite  kettle  and  stew 
until  tomatoes  look  clear  and  are  tender.  Put  in  glass  jars  and  seal 
hot. — Mrs.  Penny. 

MUSTARD  PICKLES. 

One  peck  cucumbers;  1  peck  onions;  ^  peck  string  beans;  3 
heads  cauliflower;  3  bunches  celery;  ^  dozen  sweet  peppers.  Soak 
in  strong  salt  water  over  night;  drain  and  cut  into  shape.  Scald  in 
weak  salt  water;  ^  pound  mustard  (Colman's);  2  packages  Curry 
powder;  6  quarts  vinegar;  bring  to  boil  and  pour  over  pickles  in 
jars.  Do  not  seal  while  scalding.  Thicken  with  little  flour. — Mrs. 
Henry  Butterworth, 

MUSTARD  PICKLE. 

One  quart  small  cucumbers;  1  quart  large  ones,  pared  and 
sliced;  1  quart  small  onions;  1  quart  sliced  green  tomatoes;  1  large 
head  cauliflower;  ^  dozen  green  peppers.  Put  these  in  weak  brine 
for  24  hours;  then  scald  in  same  and  drain.  The  dressing:  2  quarts 
vinegar;  l^  cups  sugar;  6  tablespoons  ground  mustard;  1  tablespoon 
tumeric;  ^  cup  flour.  Cook  until  this  comes  to  a  boil;  add  the 
vegetables  and  let  all  come  to  a  boil  and  seal. — Mrs.  Nora  Craft. 

53 


DILL  PICKLES. 

Soak  pickles  in  salt  water  over  night;  wipe  dry;  put  layer  of  pickles, 
layer  of  grape  leaves  and  horseradish  root;  pack  in  half  gallon  jars. 
Make  brine  of  6  quarts  water;  1  quart  vinegar;  1  pint  salt;  pour  over 
while  boiling  hot  and  seal. — Mrs.  Raymond  Dowdell. 

SMALL  SOUR  PICKLES. 

For  three  hundred  (300)  small  cucumbers:  1  gallon  vinegar  (not 
very  strong);  1  pint  salt;  1  pint  sugar;  y2  pint  Coleman's  dry  mus- 
tard; let  stand  over  night.  Brush  cucumbers  while  dry;  wash  and 
dry,  fill  jars  with  cucumbers;  slice  a  little  horseradish  root,  about  1 
root  for  the  300  pickles;  a  small  amount  of  red  pepper,  about  Y*  a 
pepper  for  the  300  pickles;  use  the  fresh  peppers;  pour  the  mixture 
over  the  cucumbers  and  seal;  use  no  heat. — Helen  L.  Hague. 

SWEET  PICKLES. 

Cherries,  pears,  quinces  and  cling  peaches  should  all  be  cooked 
until  tender  in  plain  water.  Drain  and  use  the  liquid  in  making  the 
sweet  pickles  syrup.  Use  3  pints  sugar  to  1  quart  vinegar  and  stick 
cinnamon  and  whole  cloves;  make  syrup  and  pour  over  the  fruit; 
drain  the  second  and  third  day  and  boil  down.  When  rich  enough 
the  third  day  add  the  fruit  and  boil  it  a  few  minutes  and  place  in 
jars.  Plums  and  smooth  skinned  fruits  must  be  pricked.  Handle 
fruit  just  as  little  as  possible  to  keep  it  whole. — Tested. 

SPANISH  PICKLE. 

One  and  one-half  dozen  big  cucumbers;  2  medium  sized  heads 
cabbage;  6  onions;  2  red  peppers.  Remove  seeds,  grind  together;  add 
salt  and  let  stand  over  night;  in  morning  squeeze  out  water.  Add  1 
ounce  white  mustard  seed;  2  ounces  celery  seed;  1  ounce  tumeric;  1 
ounce  ground  mustard;  3  pounds  brown  sugar;  2  quarts  vinegar; 
boil  together  and  pour  over  ground  mixture;  cook  two  minutes  and 
seal. — Mrs.  Fred  Nesbitt. 

V"    PICKLES  THAT  MAY  BE  MADE  ANY  TIME. 

Twelve  large  dill  pickles;  slice  crossways,  about  2  inch  pieces; 
alternate  in  jar  with  slices  of  onion.  Boil  in  vinegar  (not  too  strong) 
enough  to  cover  pickles,  6  cups  sugar;  y2  of  a  5c  package  cinnamon 
bark;  1  tablespoon  celery  seed;  2  tablespoons  white  mustard  seed; 
1  teaspoon  whole  cloves.  Pour  over  pickles  while  boiling  hot.  Let 
stand  over  night,  reheat  vinegar  and  pour  over  three  times. — Blanche 
Gray  Newhouse. 

SWEET  GREEN  TOMATO   PICKLES. 

Slice  1  peck  of  smooth  green  tomatoes  and  2  quarts  of  white 
onions.  Place  in  a  jar,  sprinkling  with  a  generous  layer  of  salt.  Put 
a  plate  and  weight  on  top.  In  the  morning  drain  off  the  liquid  and 
rinse  tomatoes  well  with  cold  water.  Put  in  vinegar  enough  to  cover. 
Add  2  pounds  of  brown  sugar;  2  tablespoons  of  whole  spices;  cook 
until  tender,  but  not  soft.  Put  in  glass  jars  and  seal. — Edith  M. 
Thomas. 

54 


SCHOOL  PICKLES. 

To  1  dozen  school  pickles,  cut  in  ^  inch  slices,  add  1*^  cups  gran- 
ulated sugar.  Let  stand  until  sugar  dissolves. — Mrs.  L.  Smith. 

PICKLES. 

Put  pickles  in  salt  water  for  two  days.  Take  1  pint  of  vinegar  to 
1  pint  of  water  and  heat  the  pickles  in  this  thoroughly.  In  another 
vessel  put  1  quart  of  vinegar  to  1  pint  of  water;  1  cup  of  sugar;  2 
tablespoons  of  salt,  mustard  and  celery  seed  and  1  whole  red  pepper 
cut  up.  Let  this  boil.  Put  pickles  in  jar  in  this  way:  a  layer  of 
pickles,  then  onions,  and  so  on  until  jar  is  full;  then  pour  this  mix- 
ture over  them.  Put  a  small  piece  of  alum  on  top. 

CUCUMBER  RELISH. 

Twenty-four  large  cucumbers;  10  good  sized  onions;  2  red  pep- 
pers. Chop  fine  and  drain;  put  in  kettle,  cover  with  vinegar,  scald; 
can  while  hot. — Mrs.  Raymond  Dowdell. 

CRANBERRY  RELISH. 

Cook  1  quart  of  cranberries  till  soft  in  a  little  water;  then  strain; 
add  Yz  cup  vinegar  in  which  you  have  boiled  10  cloves  10  minutes; 
remove  cloves  before  adding  vinegar  to  pulp;  cook  1  hour;  add  2 
cups  sugar,  cook  10  minutes,  then  bottle.  Use  with  meats. 

Y      CORN  RELISH. 

One  large  head  cabbage,  cut  fine;  6  peppers;  3  tablespoonfuls 
celery  seed;  3  tablespoonfuls  mustard  seed;  3  pints  cooked  corn.  Salt 
the  cabbage,  drain  off  the  water,  mix  the  peppers  and  spices  with 
cabbage  and  corn.  Make  a  dressing  of  3  pints  vinegar;  2  table- 
spoonfuls  corn  starch;  1  cup  sugar;  1  teaspoonful  of  tumeric;  1  table- 
spoonful  yellow  ground  mustard,  if  liked.  Pour  boiling  hot  over  all 
and  seal. — Mrs.  O.  P.  DeWitt,  Gloucester,  N.  J. 

CORN  RELISH. 

Three  dozen  corn;  1  dozen  red  peppers;  2  heads  cabbage;  4  cups 
sugar;  1  gallon  vinegar;  y^  pound  ground  mustard.  Chop  peppers  and 
cabbage,  mix  and  boil  10  minutes.  Seal  while  hot. 

CORN  RELISH. 

Half  dozen  ears  corn;  1  head  cabbage,  4  green  peppers,  4  onions 
(ground);  1  tablespoon  tumeric;  ^  pound  Coleman's  mustard;  2 
bunches  celery;  2  quarts  vinegar;  2  pounds  sugar;  3  tablespoons  salt; 
add  salt  when  it  starts  to  boil.  Boil  45  minutes  and  can  immedi- 
ately. (One  dozen  pints.) — Mrs.  E.  P.  Gerhold. 

BEET  RELISH. 

Two  cups  chopped  cooked  beets;  ^  cup  sugar;  y^  cup  grated 
horseradish  root;  y-z  cup  salt;  vinegar  to  cover.  Mix  ingredients  and 
serve  cold  as  a  relish  with  the  meat  course  at  dinner. — Mrs.  Rains. 

55 


The  West  Side  Lumber  Co. 

CAMP  CHASE,  O. 

LUMBER  AND 

BUILDERS' MILL  WORK 

BEAVER  BOARD,  ASPHALT  SHINGLES 
AND  ASPHALT  ROOFINGS 

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Yard  and  Mill,  West  Broad  St.  and  Big  Four  Crossing 

When  You  Bake  Your  Next  Cake 

Don't  Use  Expensive  Butter,  but  Try  Our 
World-Famous 


ABOUT  HALF  THE  PRICE  OF  BUTTER,  and  you  can 
use  one-third  less  quantity  and  get  the  same  results 
butter  would  give.  Churned  by 

Capital  City  Dairy  Co.,  Columbus,  0. 

FOR  SALE  BY 

H.  E.  DAVIS,  Marble  Cliff 

BEN  DELWESE,  Marble  Cliff 

GRANDVIEW  MARKET,  Grandview 


CUCUMBER  RELISH. 

Three  quarts  cucumbers,  sliced  thin;  4  large  onions,  sliced  thin; 
1  cup  ground  horseradish;  1  cup  salt,  stirred  through  them;  2  green 
peppers,  chopped;  let  stand  three  hours;  drain;  cover  with  1  quart 
vinegar;  2  cups  sugar;  2  tablespoons  mixed  spices;  1  teaspoon  tu- 
meric  powder.  Heat  to  boiling  point.  Pour  over  while  hot. — Mrs. 
James  Glenn. 

BEET  RELISH. 

One  quart  chopped  cooked  beets;  1  quart  raw  cabbage;  1  cup 
grated  horseradish;  2  bunches  celery,  chopped;  mix  and  add  2  cups 
sugar;  1  tablespoon  salt;  1  tablespoon  white  mustard  seed;  1  tea- 
spoon celery  seed,  and  enough  vinegar  to  cover.  Bring  to  boiling 
point  and  can. — Mrs.  J.  B.  Pinney. 

RHUBARB  RELISH. 
(For  meat  course.) 

Cut  in  small  pieces  1  cup  rhubarb;  add  y?.  cup  water;  1^  cups 
sugar;  pulp  and  sliced  rind  of  a  lemon  and  an  orange;  %  package 
raisins;  y*  package  currants.  Cook  all  over  a  slow  fire.  Seal  in 
glasses  when  thick. — Mrs.  D.  S.  Field. 

PEPPER  RELISH. 

Six  yellow  peppers;  6  red  peppers;  6  green  peppers;  6  onions;  1 
good  sized  cabbage.  Run  these  through  the  grinder.  Pour  1  cup  of 
salt  over  this  and  "let  set  over  night.  In  the  morning,  drain;  then 
add  1  scant  quart  of  vinegar;  1  pint  of  sugar;  1  large  tablespoon  cel- 
ery seed;  1  large  tablespoon  white  mustard. — Mrs.  Elizabeth  Ustic. 

RELISH   (Nothing  Cooked). 

One  large  or  2  small  heads  cabbage;  24  mangoes;  6  onions,  grind 
or  chop;  1  handful  salt;  celery  and  mustard  seed;  let  stand  over 
night;  1  quart  vinegar;  same  of  sugar  dissolved;  then  pour  on  and 
set  away  in  jar. — Mrs.  D.  S.  Fields. 

PEPPER  HASH. 

Eight  each  of  green,  yellow  and  red  mango  peppers;  2  heads 
cabbage;  1  dozen  onions;  chop  and  add  y2  cup  salt,  and  stand  over 
night;  drain;  cover  with  the  following  dressing  and  can  cold.  Dress- 
ing: \y2  pints  granulated  sugar;  4  tablespoons  white  mustard  seed; 
4  tablespoons  celery  seed;  l/2  gallon  vinegar. — Mrs.  Harry  Waldo. 

CATSUP. 

One  bushel  ripe  tomatoes;  4  pounds  brown  sugar;  5  cups  vine- 
gar; 2  onions;  1  tablespoon  cloves;  1  tablespoon  allspice;  1  table- 
spoon cinnamon;  l/2  teaspoon  red  pepper;  y2  cup  salt.  Cook  toma- 
toes and  onions  until  well  done,  and  strain  them;  cook  then  until 
thick.  Add  spices,  sugar  and  vinegar  and  cook  until  thick  again. 
Seal  up.— Edna  L.  Walcutt. 

57 


CHOW-CHOW. 

Half  bushel  green  tomatoes;  1  dozen  each  green  peppers  and 
onions;  2  hot  red  peppers;  chop  fine;  sprinkle  over  this  1  pint  salt; 
let  stand  12  hours;  drain,  and  cook  y*  hour  in  vinegar;  drain,  and 
cover  with  the  following  dressing:  2  pounds  brown  sugar;  2  table- 
spoons cinnamon;  2  tablespoons  allspice;  y2  cup  dry  mustard;  1  pint 
grated  horseradish;  vinegar  to  make  thin.  Pour  over  the  vegetables 
and  heat  hot  and  place  in  a  tight  jar.  Fine. — Mrs.  H.  B.  Skeele. 
Worthington. 

GREEN  TOMATO   CHOW-CHOW. 

One  peck  green  tomatoes;  y2  peck  string  beans;  ^  peck  small 
onions;  y$  peck  green  and  red  peppers;  2  large  heads  cabbage;  chop 
and  sprinkle  over  them  a  pint  of  salt;  let  stand  over  night  and  drain. 
Dressing:  1l/2  pounds  brown  sugar;  1  small  box  Colman's  mustard; 
4  tablespoons  white  mustard  seed;  2  tablespoons  celery  seed;  2  table- 
spoons cloves;  2  tablespoons  allspice;  1  tablespoon  cinnamon;  y* 
ounce  of  tumeric;  mix  dry  ingredients;  add  enough  vinegar  so  that 
it  will  cover  the  vegetables  and  cook  %  hour. — Mrs.  A.  Share. 

CHILI  SAUCE. 

Twelve  large  tomatoes  (ripe);  2  medium  sized  onions,  chopped 
fine;  1  large  sweet  red  pepper,  also  chopped;  boil  1  hour  slowly; 
then  add  2J4  cups  vinegar  (if  very  strong  weaken  with  water);  1  cup 
brown  sugar;  2  tablespoons  salt;  1  teaspoon  each  of  cinnamon  and 
ginger;  y*  teaspoon  cloves;  boil  two  hours  longer.  This  is  fine. — 
Mrs.  J.  Livingston. 

BENGAL  CHUTNEY. 

Thirteen  large  sour  apples  (more  if  small);  13  large  ripe  toma- 
toes; 6  large  onions,  chopped  finely;  cover  all  with  3  pints  good  vin- 
egar and  allow  to  boil  till  it  is  all  just  a  mass;  boil  slowly;  then  add 
1  pound  brown  sugar;  *4  pound  salt  (more  or  less);  ^  pound  mus- 
tard seed;  ^4  pound  ground  ginger;  little  cayenne  pepper;  y2  pound 
chopped  raisins;  put  all  together  and  boil  again  slowly.  Two  large 
heads  of  celery  and  several  green  and  red  peppers  are  a  nice  addi- 
tion if  liked. — Olive  Lyford,  Vancouver,  B.  C. 


58 


Salads 


"O!  Green  and  Glorious,  Oh!   Herbaceous  meat! 
'Twould  tempt  the  dying  Anchorite  to  eat; 
Back  to  the  world  he'd  turn  his  fleeting  soul 
And  plunge  his  fingers  in  the  salad  bowl." 


BOILED  HAM  SALAD,  f- 

Chopped  ham;  chopped  cabbage;  chopped  celery  or  celery  seed; 
2  eggs;  2  tablespoons  sugar;  butter;  1  teaspoon  mustard;  vinegar. 
Take  equal  quantities  of  ham,  cabbage  and  celery;  put  sugar,  butter, 
mustard  and  vinegar  into  a  bowl,  set  into  a  pan  of  boiling  water 
and  /boil  to  a  cream,  stirring  constantly;  let  it  get  cold  and  before 
serving  pour  over  the  mixture. — Mrs.  W.  Weinman. 

CELERY  AND  NUT  SALAD. 

Cut  hearts  of  crisp  celery  into  .'small  pieces;  remove  brown  cov- 
ering from  Brazil  nuts;  meat  chop  or  slice;  use  twice  the  amount  of 
celery  as  nut  meats;  toss  together  and  mix  with  mayonnaise.  Ar- 
range each  portion  on  a  thick  slice  of  peeled  and  seeded  orange  set 
in  a  nest  of  lettuce  heart  'leaves.  Mask  with  mayonnaise  and  sprinkle 
with  finely  chopped  red  peppers. — Mrs.  W.  C.  Adams. 

CREAMED  CABBAGE  SLAW.  ~ 

Put  into  sauce  pan  */2  tablespoon  of  butter;  2  tablespoons  sugar, 
and  1  cupful  of  vinegar;  then  heat  to  boiling  point.  Rub  1  level 
teaspoon  of  flour  to  paste  with  2  tablespoons  of  sour  cream;  add 
1  beaten  egg  and  6  more  tablespoons  of  cream.  Pour  over  this 
carefully  the  hot  vinegar  mixture  and  return  to  the  fire,  stirring 
until  thickened.  Strain  it  over  2  quarts  of  finely  shaved  cabbage, 
which  has  previously  been  seasoned  with  salt  and  pepper;  chop  2  red 
and  one  green  peppers  and  mix  with  the  cabbage  before  pouring 
over  cream  dressing. — Mrs.  Smucker. 

CUCUMBER  SALAD. - 

Two  cucumbers;  ^  cup  sour  cream;  3^  cup  vinegar;  1  onion;  salt; 
pepper.  Cut  cucumbers  and  onions  on  a  slaw  cutter,  sprinkle  with 
salt  and  let  stand  one  hour;  drain  thoroughly,  mix  with  cream  and 
vinegar;  add  pepper  to  taste.  Serve  cold. — Mrs.  W.  Weinman. 

FRUIT  SALAD. 

One  pound  English  walnuts;  1  pound  marshmallows;  1  pound 
white  grapes;  1  can  pineapple.  Dressing:  Yolks  of  4  eggs;  1  tea- 
spoon flour;  juice  of  1  lemon;  pinch  salt;  1  cup  milk.  Cook  and  let 
cool.  Add  1  pint  whipped  cream.  Serve  15. — Mrs.  C.  K.  Seibert. 

59 


FRUIT  SALAD.   - 

A  beautiful  and  delicious  salad  of  my  own  manufacture.  On  salad 
plate  arrange  lettuce  leaves  or  endive;  then  1  slice  pineapple  which 
has  been  thoroughly  drained;  add  chopped  pecan  meats,  apple  and 
celery;  few  Almeria  grapes  which  have  had  the  seeds  removed; 
cover  this  with  mayonnaise  dressing.  When  ready  to  serve  put  a 
tablespoon  of  whipped  cream  on  top  and  drop  a  Maraschino  cherry 
in  the  cream. — Miss  Lantz. 

FRUIT  SALAD— Excellent. 

One  pound  white  grapes,  cut  in  two  and  seeded;  1  pound  English 
walnuts,  shell  and  break  in  pieces;  1  can  best  pineapple,  diced;  J4 
pound  marshmallows,  cut  in  quarters.  Dressing:  Beat  the  yolks  of 
4  eggs;  mix  in  ^  cup  sweet  milk;  when  well  blended  add  juice  of  1 
lemon  and  a  little  salt.  Whip  J/£  pint  double  cream  and  when  dress- 
ing1 is  cool  stir  the  cream  into  very  lightly.  Pour  over  fruit  mixture 
and  stir  lightly.  Let  stand  two  to  four  hours  before  serving.  Will 
serve  15  plates. — Mrs.  Rhoads. 

^f  FISH  SALAD. 

Take  any  fish  and  pick  into  small  pieces;  use  2  cups  celery,  cut 
fine,  to  1  of  fish;  cover  with  salad  dressing.  Serve  on  lettuce  and 
garnish  with  strips  of  red  peppers.  To  improve  it  some  of  the  salad 
dressing  may  be  mixed  with  whipped  cream  and  placed  on  top  be- 
fore the  peppers.  Tested. — N.  B.  S. 

FRUIT  SALAD. 

Dressing:  Put  the  yolk  of  3  eggs  into  the  juice  of  1  lemon;  54 
teaspoon  mustard;  */2  cup  of  milk;  cook  until  thickens  and  set  aside 
to  cool.  Cut  in  half  and  seed  1  pound  malaga  grapes;  cut  into  small 
squares  1  large  can  of  pineapple  and  Yz  pound  of  marshmallows; 
cover  this  with  the  dressing  and  add  about  1  quart  of  whipped  cream. 
Let  stand  three  or  four  hours  before  serving.  When  ready  to  serve, 
add  a  dime's  worth  of  pecans. — Mrs.  F.  B.  Allen. 

FRUIT  SALAD. 

Half  pound  marshmallows,  quartered;  1  pound  English  walnuts, 
broken;  1  pound  white  grapes,  halved;  1  can  pineapple,  diced. 
Dressing:  Yolks  of  4  eggs,  beaten;  mix  in  J4  cup  sweet  milk,  and 
when  well  blended  add  juice  of  1  lemon  and  pinch  of  salt.  Cook 
until  thick,  stirring  all  the  time.  When  cool  add  ^  pint  whipped 
cream  and  stir  lightly  together.  Pour  over  fruit  mixture  and  stir 
lightly.  Let  stand  two  to  four  hours  before  serving.  Enough  for 
15  plates.— Mrs.  E.  P.  Gerhold. 

FRUIT  SALAD. 

Remove  skins  from  Malaga  grapes,  cut  in  halves  and  remove 
seeds;  add  an  equal  amount  of  chopped  nut  meats,  and  ^  the  amount 
each  of  finely  chopped  celery  and  tart  apples.  Sprinkle  with  salt  and 
place  on  lettuce  leaves  and  serve  with  mayonnaise  dressing,  to  which 
a  cupful  of  whipped  cream  has  been  added  just  before  serving. — Mrs. 
Harry  Karns. 

60 


FRUIT  SALAD. 

Take  2  bananas,  2  apples,  1  orange  and  half  a  cup  of  English  wal- 
nuts. Dice  fruit,  chop  nuts,  and  mix  with  salad  dressing. — Mrs  W. 
T.  Eaton. 

FRESH  PINEAPPPLE  SALAD. 

One  small  pineapple;  honey  salad  dressing;  lettuce  hearts.  Pare 
the  pineapple  and  remove  the  eyes;  chip  into  small  slices,  dress  with 
honey  dressing  let  stand  30  minutes.  Serve  on  lettuce  hearts. — Mrs. 
Lee. 

HEAVENLY  SALAD. 

One  box  marshmallows,  cut  in  small  pieces;  1  cup  pecan  nut 
meats;  1  pound  Malaga  grapes,  seeded  and  cut  in  halves;  1  can  pine- 
apple, cut  in  small  pieces.  Dressing:  Yolks  4  eggs;  pinch  salt;  %  tea- 
spoon mustard;  y2  cup  milk;  juice  1  lemon.  Cook  until  it  thickens. 
Add  1  pint  of  whipped  cream  before  mixing  with  fruit. — Mrs.  Wil- 
loughby. 

MARSHMALLOW  SALAD. 

One  pound  marshmallows;  1  pound  Malaga  grapes;  y2  nuts  (Eng- 
lish walnuts  or  cherries);  1  quart  can  of  pineapple.  Dressing:  One 
egg,  beaten^  ^  teaspoon  of  mustard;  juice  of  2  lemons;  ^  cup  of 
pine  apple  juice;  l/2  teaspoon  of  corn  starch,  dissolved  in  water. 
Cook  until  thick.  Add  \l/2  pint  of  whipped  cream.  This  will  serve 
about  25  people. — Mrs.  P.  A.  McCarty. 

MARACHINO   SALAD. 

Soak  y2  envelope  of  gelatin  in  54  cup  cold  water;  dissolve  in  1 
cupful  of  boiling  water;  add  y2  cup  sugar,  juice  of  1  lemon  and  T/2  cup 
Maraschino.  When  it  begins  to  thicken  add  2  sliced  oranges;  12  to 
15  Marachino  cherries,  and  24  CUP  °f  white  grapes  cut  in  half  and 
seeded.  Add  1  tablespoonful  English  walnuts,  chopped  fine;  turn 
into  molds.  Serve  on  lettuce  leaves  with  mayonnaise  dressing. — 
Mrs.  J.  B.  Younge. 

MARSHMALLOW  SALAD. 

Ten  oranges;  1  can  marshmallows;  1  can  sliced  pineapple.  Peel 
oranges,  separate  into  natural  sections  and  cut  each  section  in 
pieces;  also  cut  pineapple  in  pieces.  Place  fruit  in  colander  in  ice 
box  to  chill  and  drain.  Serve  with  boiled  dressing  with  whipped 
cream  in  it. — Mrs.  W.  E.  Baker. 

MOCK  TOMATO  SALAD. 

Select  desired  number  of  apples  that  will  not  "cook  up",  core  and 
peel;  color  a  syrup  deeply  red  with  a  vegetable  coloring  and  cook 
apples,  slowly  two  or  three  at  a  time  until  tomato  colored,  and  being 
careful  not  to  cook  long  enough  to  become  soft  through.  Fill  centers 
with  chopped  nuts  and  celery  mixed  with  mayonnaise  and  put  a 
spoonful  over  the  apple.  Serve  on  lettuce. — Edith  B.  Scofield. 

^  / 

61 


^  TOMATO  ASPIC. 

Three  cups  tomato  juice;  1  package  of  Knox  gelatin;  1  cup  of 
diced  celery;  1  cup  of  cucumbers.  Take  2  small  onions,  few  all- 
spice, bay  leaf,  place  in  tomato  juice;  simmer  and  strain  through 
sieve;  dissolve  gelatin  in  2  tablespoons  of  cold  water;  on  this  pour 
the  hot  juice.  Place  on  stove  until  gelatin  is  dissolved;  then  add 
pulp;  let  stand  till  cold;  then  add  celery  and  cucumber. — Mrs.  J.  H. 
Nau. 

TOMATO  JELLY   (SALAD). 

One  pint  can  tomatoes;  1  small  onion;  2  or  3  stalks  of  celery, 
cut  fine.  Add  a  little  water;  stew  to  a  pulp.  Add  ^4  teaspoon  soda; 
strain  through  a  fine  sieve.  To  1  pint  of  the  liquid  add  1  tablespoon 
granulated  gelatin,  softened  in  cold  water.  Season  to  taste  with 
salt,  pepper  and  sugar.  Pour  into  a  mold  or  individual  molds.  When 
stiffened  serve  on  lettuce  leaves  with  mayonnaise  dressing. — Mrs.  C. 
M.  Garwood. 

PEA,  CHEESE  AND  NUT  SALAD. 

To  the  required  amount  of  peas  add  grated  and  chopped  nuts; 
mix  with  salad  dressing,  and  serve  on  lettuce. — Sina  Cochran,  Kirks- 
ville,  Mo. 

PEACH   SALAD. 

Peel,  cut  in  halves,  remove  pit  and  chill  4  or  more  large  peaches. 
Serve  on  head  lettuce  with  the  centers  filled  with  finely  shredded  pine- 
apple and  chopped  almonds.  Mask  with  creamed  mayonnaise  and 
sprnkle  fine  shreds  of  Marachino  cherries  over  all.— Mrs.  W'm.  C. 
Adams. 

SALAD. 

One  small  head  cabbage;  2  pimentos;  3  hard  boiled  eggs;  .10 
cheese.  Salad  dressing. — Mrs.  P.  A.  McCarty. 

SALMON  SALAD. 

One  can  salmon;  1  can  peas;  y2  small  onion;  2  eggs,  hard  boiled; 
2  stalks  celery.  Chop  onion  and  egg  with  celery  and  salmon  after 
picking  it  to  pieces;  cook  peas;  when  cold  add  them;  serve  with  may- 
onnaise dressing. — Mrs.  W.  Wleinman. 

SUMMER  VEGETABLE  SALAD."" 

Eight  cooked  potatoes  cold;  2  onions;  3  tomatoes;  1  small  cu- 
cumber; 4  hard  boiled  eggs;  a  little  celery.  Cut  up  all  of  the  vege- 
tables, celery  and  2  eggs  in  small  dice,  season  with  salt  and  pepper 
and  pure  cider  vinegar  until  soured  to  taste.  When  thoroughly  mixed 
slice  2  eggs  over  top  and  set  on  ice  at  least  a  half  hour  before 
serving. — Matie  Hills. 

62 


SLAW. 

One  small  head  cabbage,  chopped  fine;  place  in  bowl,  and  salt. 
Dressing:  One  beaten  egg;  1  tablespoon  sugar;  Y$  teaspoon  mustard; 
1  tablespoon  flour;  butter  size  of  an  egg.  Beat  all  together;  add  cup 
vinegar  and  let  it  come  to  a  boil,  and  pour  while  hot  over  the  slaw. 
Serve  on  lettuce  leaves. — Mrs.  Adrienne  Howell. 

HOT  SLAW. 

Two  quarts  cabbage,  cut  fine;  sprinkle  lightly  with  salt;  stew  gen- 
tly until  tender.  Dressing:  2  pounds  sugar;  a  pinch  of  mustard;  a 
dash  cayenne  pepper;  3  tablespoons  vinegar;  1  egg.  Beat  all  to- 
gether and  pour  over  hot  cabbage  and  cook  carefully  until  dressing 
bubbles.  Remove  from  fire,  add  3  tablespoons  butter  and  serve  at 
once. — Mrs.  B.  F.  Whipps. 

SLAW. 

Shred  cabbage  with  shredder.  Put  in  dish,  season  with  salt  and 
pour  over  vinegar  dressing  made  as  follows:  If  vinegar  is  strong 
take  equal  parts  of  vinegar  and  water  (^2  a  cup  of  each)  and  2  table- 
spoons sugar.  Sprinkle  with  paprika,  after  dressing  has  been  poured 
over  slaw. — Mrs.  W.  H.  Tremaine. 


63 


Service 


'  Hilltop  1176 


The  NA^  elsDacn  Co. 


Specialize  in  Artistic  Lighting  Fixtures 
—  Straight  Gas  or  Combination.  An 
Especially  Attractive  Display  of  Tatle 
Lamps.  Please  come  in  and  see  them. 

116    East    Chestnut 


Mrs.  Jesse  L.  Bright 


Charles  L.  Brownlee 


right  fe?  Brownlee 

Fire    Insurance 

Eight  East  Broad  Street 
Citizen  3307  _  Bell  Main  6864 

Furnas    Ice     Cream 

The  Most  Delicious  Ice  Cream 
for  Any  Occasion. 

Order  an  Order. 


Salad  Dressings 


FRENCH  DRESSING. 


Put  Y*  teaspoon  salt,  ^  teaspoon  paprika,  in  a  small  bowl;  add 
4  tablespoons  olive  oil  slowly,  stirring  constantly;  add  2  tablespoons 
lemon  juice,  drop  by  drop;  continue  beating  until  all  is  used;  chill. 
'Just  before  serving  beat  again  -  thoroughly. — Mrs.  Wm.  C.  Adams. 

DRESSING  FOR  APPLE  SALAD. 

Two  tablespoonfuls  sugar;  4  tablespoonfuls  of  lemon  juice;  1  cup 
of  cream;  1  egg,  well  beaten.  Warm  cream  and  sugar  together,  pour 
over  egg;  add  lemon  juice  last. — Mrs.  Edward  Fiedler. 

HONEY  SALAD  DRESSING. 

Beat  together  3  tablespoonfuls  of  olive  oil,  2  tablespoonfuls  of 
honey,  1  tablespoonful  of  lemon  juice  and  a  few  grains  of  salt.  Use 
at  once. — Mrs.  Lee. 

DRESSING  FOR  SLAW. 

Yolks  of  3  eggs;  2  teaspoons  sugar  (more  if  desired);  y±  tea- 
spoon mustard;  Y*  cup  vinegar  (scant);  y-2  cup  cream  (sweet  or 
sour);  butter  size  of  egg.  Cook  until  thick.  Fine. — Mrs.  Paul 
Springer. 

V     HORSERADISH  SAUCE. 

Two  tablespoons  butter;  2  tablespoons  flour;  lemon  juice,  1 
lemon;  1^  cups  milk;  salt;  yolks  of  2  eggs;  2  tablespoons  grated 
horseradish.  Blend  butter  and  flour,  add  milk;  stir  until  boiling; 
season  with  salt  and  pepper  just  before  serving  and  add  yolks  and 
horseradish. — Mrs.  Jaeger. 

MAYONNAISE  DRESSING.  ~ 

One  teaspoon  mustard;  1  teaspoon  salt;  1  teaspoon  powdered 
sugar;  few  grains  cayenne;  yolks  2  eggs;  2  tablespoons  lemon  juice; 
2  tablespoons  vinegar;  1^  cups  olive  oil.  Mix  dry  ingredients;  add 
egg  yolks,  and  when  well  mixed  add  ^  teaspoon  vinegar;  add  oil 
gradually,  at  first  drop  by  drop,  and  stir  constantly;  as  the  mixture 
thickens,  thin  with  vinegar  or  lemon  juice;  add  oil,  and  vinegar  or 
lemon  juice  alternately,  until  all  is  used,  stirring  or  beating  con- 
stantly. Keep  in  a  cool  place. — Sina  Cochran,  Kirksville,  Mo. 

OLIVE  OIL  DRESSING. 

One  egg  yolk;  1  tablespoon  of  cold  water;  2  tablespoons  of 
lemon  juice.  Season  with  salt,  red  pepper  and  mustard.  Add  olive 
oil  and  beat  with  an  egg  beater  until  stiff. — Mrs.  J.  H.  Nau. 

65 


MAYONNAISE  DRESSING. 

Four  eggs,  yolks;  1  cup  sugar;  ^  cup  vinegar;  ^2  cup  sour  cream; 
1  tablespoon  flour;  1  teaspoon  mustard;  few  grains  of  cayenne;  few 
grains  of  salt.  This  makes  1  pint.  You  can  use  two  whole  eggs  in 
preference  to  the  yolks  of  4  and  it  will  be  just  as  smooth. — Mrs. 
Harry  Walcutt. 

OIL  DRESSING. 

Beat  up  carefully  yellows  of  5  eggs;  add  Wesson's  Snowdrift 
oil  or  olive  oil,  drop  at  a  time,  beating  rapidly.  When  dressing  com- 
mences to  thicken,  add  larger  quantities  of  oil.  Flavor  with  lemon, 
salt,  paprika  and  horseradish. — Mrs.  Margaret  Parry  Hast.1 

ROQUEFORT  CHEESE  DRESSING. 

One-quarter  cup  Roquefort  cheese;  y$  cup  olive  oil;  2  tablespoon- 
fuls  of  vinegar;  */2  teaspoonful  of  salt;  ^  teaspoonful  of  pepper; 
paprika.  Beat  cheese  until  creamy,  gradually  working  in  oil,  season- 
ings, and  lastly  the  vinegar.  Serve  at  once. — Mrs.  John  D.  Coss. 

SALAD   DRESSING. 

Two  eggs;  3  tablespoons  flour;  3  tablespoons  sugar;  1  tablespoon 
salt;  1  tablespoon  mustard;  1  cup  sour  milk;  1  cup  weak  vinegar; 
add  whites  of  eggs  after  it  starts  to  thicken. — Mrs.  E.  P.  Gerhold. 

SALAD  DRESSING. 

Into  1  tablespoon  melted  butter  stir  2  well  beaten  eggs  and 
juice  of  1  lemon;  cook  until  thick.  Thin  with  cream  and  season  with 
salt  and  white  pepper. — Mrs.  J.  Van  R.  Gardner. 

SALAD  DRESSING. 

Take  %  teaspoonful  of  salt,  Y-2.  cup  of  sugar;  1  heaping  table- 
spoonful  of  flour;  yolks  of  2  eggs,  beat  thoroughly;  add  1  pint  of 
sweet  milk;  cook  in  a  double  boiler  until  thick;  add  butter  the  size 
of  an  egg  and  thin  with  vinegar  to  the  desired  consistency  and 
taste.  If  used  for  vegetable  salad,  add  pepper  and  mustard  to  suit.* — 
Mrs.  W.  T.  Eaton. 

MAYONNAISE. 

Beat  1  egg,  adding  4  tablespoonfuls  of  mild  vinegar;  2  teaspoons 
sugar;  (l/2  teaspoonful  of  mustard,  if  desired).  Stir  over  the  fire 
until  it  thickens,  beating  constantly;  add  salt  and  tablespoonful  of 
butter.  Beat  until  cold. — Emily  Wilkinson. 

SALAD  DRESSING. 

Yolks  of  2  eggs;  %  cup  vinegar;  ^  cup  water;  1  tablespoon  mus- 
tard; 1  teaspoon  salt;  Yz  teaspoon  white  pepper;  1  tablespoon  flour; 
boil  until  thickens.  Tested. — C.  B. 

66 


Soups 


"Now  good  digestion  wait  on  appetite,  and  health  on  both." 

CREAMED  CELERY  SOUP. 

Cut  fine  the  outer  stalks  of  celery  to  make  a  pint;  let  cook  till 
tender,  then  press  through  a  fine  sieve;  there  should  be  a  pint  of 
liquid  and  pulp.  Scald  3  cups  of  milk  with  2  slices  of  onion;  melt 
}4  cup  of  flour  and  1  teaspoon  of  salt,  also  pepper  if  desired;  add  the 
celery;  cook  and  stir  until  the  boiling  point;  strain  in  the  scalded 
milk  and  serve  at  once. — Mrs.  M.  B.  Bartlett. 

CORN  CHOWDER. 

Fry  out  slowly  the  fat  from  2  slices  of  bacon  and  remove  meat; 
add  1  medium  sized  onion  sliced,  being  careful  not  to  burn;  2  me- 
dium potatoes  and  2  cups  of  water;  ^  cup  celery,  cut  fine,  with  salt 
and  pepper  to  taste,  cooking  potatoes  until  very  tender  so  they  can 
be  mashed  with  a  spoon;  add  */2  can  of  corn,  1  tablespoon  butter  and 
about  1  pint  of  milk;  allow  to  come  to  the  boiling  point  and  serve. — 
Blanche  Gray  Newhouse. 

CELERY   SOUP. 

One  shank  of  beef;  1  large  bunch  celery;  1  cup  cream;  a  little 
flour.  Make  a  rich  broth  of  the  meat.  Skim  off  all  the  fat  as  it 
rises.  When  ready  take  up  the  meat  and  thicken  broth  with  1  or  2 
spoons  flour  smothered  in  a  little  cold  water.  Have  the.  celery  cut 
fine  and  boil  it  in  the  soup  till  tender;  then  add  the  cream,  salt  and 
pepper  to  taste  and  serve  hot. — Mrs.  A.  R.  Markle. 

LENTIL   SOUP. 

Make  clear  stock  with  soup  bone.  Boil  lentils  in  clear  water 
till  tender;  then  drain  off  water.  Brown  flour  and  butter  in  skillet, 
add  lentils  and  let  cook  for  a  while;  then  pour  in  the  meat  broth 
and  let  come  to  a  boil. — Mrs.  Louise  Frankenberg. 

NOODLE  SOUP. 

Two  pounds  brisket;  boil  two  hours;  then  add  salt  and  pepper,  1 
large  onion,  ^  can  tomatoes;  boil  until  meat  is  tender;  strain  the 
broth;  3  eggs,  flour  and  salt  to  make  a  stiff  dough;  roll  very  thin, 
dry,  fold  and  cut  very  thin;  use  1  gallon  of  boiling  broth  and  grad- 
ually drop  in  noodles;  boil  20  minutes. — Mrs.  J.  Woehrle. 

PEA  SOUP. 

One  can  peas,  mashed  and  strained;  add  milk  and  cream  to  thin; 
season  to  taste;  use  a  little  sugar.  Serve  with  1  spoon  whipped 
cream  and  parsley  leaf. — Mrs.  J.  H.  Nau. 

67 


POTATO   SOUP. 

Three  potatoes,  cut  in  cubes;  1  onion  and  stalk  celery  (includ- 
ing top);  put  through  meat  grinder;  brown  3  tablespoons  flour  in  1 
tablespoon  lard,  adding  water  to  make  a  gravy.  Add  this  to  cooked 
vegetables;  also  1  tablespoon  butter  and  3  slices  bread,  cut  into  cubes 
and  fry  crisp  in  butter. — Mrs.  Chas.  Bryson. 

POTATO   SOUP. 

Slice  thinly  enough  potatoes  to  make  1  pint,  with  1  or  more 
small  onions,  and  boil  in  1  quart  of  water  until  perfectly  tender; 
add  1  pint  milk  and  season  with  salt,  pepper  and  a  little  celery  salt. 
Serve  hot.  I  usually  rub  potatoes  smooth  through  colander,  but  it 
is  not  necessary.  Tested. — L.  M. 

TOMATO  BOUILLON.   i 

One  gallon  stock  from  nice  fresh  beef;  2  quarts  tomato  juice; 
make  a  paste  of  butter  and  flour  and  add  to  stock  and  boil  up;  dash 
cayenne,  2  teaspoons  onion  juice,  and  bay  leaf.  Soup  must  not  be 
thick.— Tested. 

TOMATO  BISQUE  SOUP. 

One  can  tomatoes,  3  onions,  sliced  and  simmered  together  for 
an  hour;  strain  equal  parts  milk  and  tomato;  salt,  cayenne  pepper 
to  taste.  Heat  both  tomato  and  milk.  Add  a  pinch  of  soda  to  the 
hot  tomato  juice,  then  the  hot  milk,  and  to  both  add  1  tablespoon 
flour  which  has  been  previously  blended  into  1  tablespoon  butter. 
Put  back  on  stove  and  let  boil  up  once.  If  tomatoes  are  very  acid, 
the  pinch  of  soda  has  to  be  a  bit  larger.  Adding  a  cup  of  cream 
before  serving  improves  this  soup. — Tested. 


68 


Vegetables 


"Take  the   goods  the  gods  provide." 

ASPARAGUS  CREAMED. 

Wash  and  cut  in  1  inch  pieces  the  asparagus  top;  do  not  use  the 
woody  part.  Cook  until  tender,  15  to  30  minutes.  Season  with  salt, 
cayenne  and  butter,  blended  with  flour.  Serve  on  buttered  toast,  in 
pattie  shells  or  over  an  omelet. 

BAKED  CORN. 

Two  cups  of  grated  green  sweet  corn;  2  cups  of  sweet  milk,  and  3 
well  beaten  eggs.  Stir  all  together  and  season  with  pepper,  salt  and 
a  tablespoon  of  melted  butter.  Put  into  an  earthen  baking  dish,  in 
a  moderately  hot  oven.  Bake  a  golden  brown. — Mrs.  Rains. 

BAKED  BEANS. 

Wash  2  pounds  little  soup  beans  and  place  on  fire,  with  2  quarts 
water  and  1  teaspoon  soda;  let  come  to  a  boil;  rinse  and  drain  and 
pour  in  bean  pot  or  1  gallon  crock  into  which  has  been  placed  1 
tablespoon  dry  mustard,  2  tablespoons  best  Orleans  molasses,  1  table- 
spoon granulated  sugar  and  1  pound  pickled  pork.  Cover  with  water 
and  bake  at  least  6  hours;  more  is  better.  A  little  salt  may  be  needed. 
You  can  also  add  1  pint  of  tomato  pulp  if  you  wish.  These  are 
real  Boston  baked  beans. — Mrs.  Irving,  Boston,  Mass. 

BAKED  BEANS. 

One  quart  beans,  boiled  one  hour;  1  pound  pickled  pork;  1  onion; 
1  cup  ketchup;  large  tablespoon  of  mustard;  3  tablespoons  of  sugar; 
salt  and  pepper  to  taste;  ^  pound  fresh  pork;  grind  meat  and  onion. 
Bake  four  hours  in  slow  oven. — Mrs.  Hoepfner. 

BAKED  MACARONI.    ^ 

Boil  the  macaroni  in  salt  water  until  tender.  Mix  with  1  pint 
milk;  2  tablespoons  flour;  2  tablespoons  butter;  1  cup  grated  cheese. 
Put  into  baking  dish,  cover  with  bread  crumbs,  and  bake  until 
brown. — Miss  Fay  S.  Ustic. 

CREAMED  CARROTS  AND  TURNIPS. 

Scrape  and  take  out  the  core;  then  cut  in  small  strips  and  boil 
until  tender.  Drain  off  water,  put  in  salt,  pepper,  a  sprinkle  of  sugar, 
and  a  rather  large  piece  of  butter,  and  let  them  simmer  a  while; 
then  sprinkle  flour  over  the  top  and  stir  thoroughly.  Add  enough 
milk  to  make  sauce  and  let  boil  five  or  10  minutes.  Turnips  are 
peeled  and  cut  into  cubes,  then  cooked  in  the  same  way. — Mrs.  Louise 
Frankenberg. 

69 


CREAMED  PARSNIPS. 

Peel  and  cut  parsnips  lengthways  through  the  center.  Take  out 
core  and  cut  in  pieces  size  of  walnut  ,and  cook  till  tender.  Drain 
off  water,  season  with  butter,  salt  and  pepper.  Thicken  very  slightly 
with  flour  and  add  milk  for  sauce.  Let  boil  five  or  10  minutes. — 
Mrs.  Hugo  Frankenberg. 


CREAMED  RICE.#_   (^ 


Boil  y^  cup  of  rice  10  minutes;  drain;  then  boil  rice  in  1  pint  of 
rich  milk  until  the  milk  is  all  absorbed,  then  remove  from  fire. 
When  cold  add  1  pint  of  whipped  cream;  2  tablespoons  dissolved 
gelatin;  4  tablespoons  sugar;  stir  together  and  flavor  with  vanilla  or 
nutmeg.  Serve  very  cold.  This  will  serve  10  people.  Blanched  al- 
monds and  candied  cherries  improve  it. — Mrs.  John  Elmer  Jones. 

CAULIFLOWER. 

Cook  cauliflower  in  salt  water; xthen  drain;  make  cheese  dressing 
by  melting  sharp  cheese  in  thin  white  sauce.  Excellent. — M.  L.  S. 

CREAMED  OYSTER  PLANT. 

Scrape  the  oyster  plant  and  cut  into  small  slices;  then  boil  until 
tender.  Drain  off  the  water,  put  in  salt,  pepper  and  a  rather  large 
piece  of  butter,  and  let  simmer  for  a  while;  then  sprinkle  flour  over 
the  top  and  stir  thoroughly.  Add  enough  milk  to  make  sauce  and 
let  boil  five  or  10  minutes. — Mrs.  Louise  Frankenberg. 

ESCALLOPED  CORN. 

To  either  fresh  or  canned  corn  add  salt,  pepper  and  butter;  place 
alternately  a  layer  of  corn  and  cracker  crumbs  in  bake  dish;  mix  2 
well  beaten  eggs  with  milk  en'ough  to  fill  the  dish  and  pour  over  and 
bake  about  30  minutes,  or  until  done. — Mrs.  Harry  Waldo. 

FRENCH  PEAS. 

Put  fresh  peas  in  vessel;  add  salt,  a  large  piece  of  butter,  and 
just  enough  water  to  cover  bottom  of  the  vessel;  wash  lettuce  leaves 
and  put  in  also  a  small  onion.  Set  on  a  slow  fire  until  thoroughly 
steamed. — Margaret  Parry  Hast. 

FRIED  PARSNIPS. 

Scrape  and  cut  parsnips  lengthways  through  center;  take  out 
core,  put  in  skillet,  cover  with  hot  water;  add  salt,  pepper,  sugar 
and  butter.  Let  water  boil  off  when  parsnips  are  tender  and  brown 
them  slightly. — Mrs.  Louise  Frankenberg. 

FRIED  EGG  PLANT.  < 

Pare  egg,  cut  |/2  inch  thick;  place  in  salt  water  three  hours;  then 
drain,  dip  in  butter  and  cracker  crumbs,  fry.  •  After  frying  use  as 
escalloped  oysters. — M.  L.  S. 

70 


r 


GREEN  CORN  PUDDING. 


Grate  the  corn  from  6  ears,  or  use  1  can;  mix  with  it  ^  pint 
sweet  milk;  1  tablespoon  flour;  1  tablespoon  butter;  a  little  salt;  2 
eggs,  well  beaten;  sugar  to  taste.  Bake  until  it  rises  in  an  oval  in 
the  middle. — Mrs.  Fred  Nesbitt. 

GREEN  STRING  BEANS  ORIENTAL. 

String  and  cut  lengthwise  ^  peck  green  beans;  cook  in  salt 
water  until  done.  Cut  4  onions  fine  and  fry  in  butter;  season  with 
salt,  pepper  and  2  tomatoes,  either  fresh  or  canned;  add  to  beans 
and  cook  about  10  minutes.  Make  a  nest  in  center  of  beans  and 
pour  in  1  well  beaten  egg;  after  the  egg  is  cooked  stir  it  through 
the  beans. — Mrs.  Stephen  Stepanian. 

ITALIAN  SPAGHETTI. 

Spaghetti,  small  package;  1  small  sweet  pepper;  1  small  onion; 
2  pork  chops;  y^  can  tomatoes;  Y^  pound  cheese;  a  little  cayenne 
pepper.  Cut  up  pork  chops  in  small  pieces,  also  sweet  pepper  and 
onion,  and  fry  in  butter  a  light  brown.  Cook  tomatoes  10  minutes, 
let  cool;  put  cheese  and  ingredients  all  together  and  pour  over  cooked 
spaghetti  and  bake  25  minutes. — Mrs.  Hoepfner. 

LUNCHEON  POTATOES. 

Two  'cups  cold  meat;  4  potatoes,  either  cold  boiled  or  raw;  2 
tomatoes;  butter,  pepper  and  salt  to  taste.  Put  the  meat  and  pota- 
toes into  a  buttered  baking  dish  in  alternate  layers,  with  butter, 
pepper  and  salt  to  taste.  Slice  the  tomatoes  on  top  of  this  and  cover 
with  buttered  crumbs.  Add  a  little  hot  water  and  bake  one  hour. — 
Mrs.  Livingston. 

MEXICAN  MACARONI. 

Break  a  10-cent  package  of  macaroni  or  spaghetti  into  1  quart  of 
boiling  salted  water;  boil  15  minutes  and  add  a  small,  finely  chopped 
chili  pepper,  from  which  all  the  seeds  have  been  carefully  removed; 
cook  until  done.  Place  1  tablespoon  of  lard  and  2  of  butter  in  a 
frying  pan;  into  this  cook  3  tomatoes  and  2  onions,  finely  cut.  Do 
not  fry.  If  the  tomatoes  are  not  sufficiently  juicy,  add  more  butter 
and  a  little  water.  When  thoroughly  done,  pour  over  macaroni, 
place  over  slow  fire  until  stirred  through  thoroughly,  and  serve. 
Spanish  paprika  may  be  used  instead  of  pepper. — Matie  Hills. 

POTATOES  WITH   PARSLEY  AND   CHIVES. 

Six  good  sized  potatoes,  chopped  fine;  2  tablespoons  butter;  Y* 
teaspoon  salt.  Chop  raw  potatoes  quickly  or  they  will  discolor. 
Mix  with  salt  and  put  in  baking  pan;  pour  melted  butter  over  the 
top.  Cover  and  set  pan  in  another  pan  of  hot  water  and  bake  three- 
quarters  of  an  hour  in  a  moderate  oven;  remove  cover  and  pan  of 
water  when  half  done  and  finish  in  a  quick  oven.  Dash  the  top  with 
chopped  parsley  and  chives. — Mrs.  W.  E.  Baker. 

71 


For  Locations  in  Grandview  see 

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Company 

Eight  East  Broad  Street,  Suite   1006 
Citizens  Phone  9716  Bell  Main  5716 


Q"^     •  Pays  Handsomely — It  is  the 

^^  ^|  only   solid    foundation    upon 

\loLJLit ^/ which  *° buil(l  a  businefls- 

•^  The    customers  you   get    by 

Service  and  Quality   are  bonds  for  you — tbey  are  one  of  the  assets  of 
your  business. 

American  Laundry 

Citz.  6874.  577-583  North  Fourtt  St.  Bell  M.  2851 

>™  e  also  do  Dry  Cleaning. 

IliE  '    Eat    ':i|i||| 

"Butter  Krust" 

Bread 


c. 


Citizens  I  f         FT"     Bel1  Hilltop 

6153  A^^JL.-*  1868 

Good  Service 


POTATO   SNOW.—" 

Take  thoroughly  mashed  potatoes,  beat  in  yellows  of  eggs,  cover 
with  bread  crumbs  and  bake  in  oven  until  brown.  Delicious  with 
roast  meat. — Margaret  Parry  Hast. 

^        POTATOES  AU  GRAUTIN. 

Fix  as  for  escalloped  potatoes,  except  use  grated  cheese  between 
and  oh  top.  Can  be  made  of  cooked  potatoes  by  using  a  layer  of 
thin  white  sauce,  too. 

STUFFED  POTATOES. 

Bake  good  sized  potatoes;  cut  in  to  remove  from  shell;  mash 
fine;  season;  fill  shell;  use  slice  cheese,  bacon  or  beaten  white  egg 
on  top;  return  to  oven  and  brown. — M.  L.  S. 

f         SPANISH  RICE. 

Cut  up  3  or  4  slices  of  bacon  and  fry;  1  green  pepper;  1  cup  of 
tomatoes;  1  onion;  1  cup  of  rice,  cooked;  season  to  taste  with  salt, 
pepper  and  butter.  Let  simmer  for  20  minutes. — Mrs.  F.  B.  Allen. 

SALMON  CONES  AND  CREAM  PEAS. 

One  and  three-fourths  cupfuls  salmon;  season  with  salt,  cayenne 
and  2  teaspoons  lemon  juice  and  add  1  cupful  thick  white  sauce; 
shape  in  cones,  dip  in  egg  and  cracker  crumbs,  fry  in  deep  fat  and 
drain  on  brown  paper.  Arrange  around  cream  peas  garnished  with 
parsley. 

White  Sauce. — Melt  2^4  tablespoonfuls  butter;  add  %  cupful 
corn  starch;  stir  until  blended;  pour  on  gradually  one  cup  milk; 
raise  to  boiling  point  and  season. — Mrs.  O.  C.  Weist. 

STUFFED  CABBAGE.  - 

One  solid  head  cabbage;  1  pound  hamburg  steak;  2  slices  salt 
pork,  chopped;  /I  cup  bread  crumbs;  milk  or  stock;  1  egg;  ^  tea- 
spoon mace;  1  teaspoon  salt;  ^  teaspoon  pepper.  Select  a  well- 
shaped  head  of  cabbage,  weighing  about  3  pounds.  Cut  a  slice  off 
the  top,  and  hollow  out  the  cabbage  as  much  as  possible,  using  a 
knife  and  spoon.  Make  a  stuffing  of  the  other  ingredients,  moisten- 
ing the  crumbs  with  the  milk  or  stock,  and  season  thoroughly. 
Freshen  cabbage  in  .salted  water  for  30  minutes,  drain  and  fill  three- 
fourths  with  stuffing.  Dust  with  salt,  tie  in  a  cloth  and  steam  two 
hours,  or  until  tender.  Serve  with  tomato  sauce. — Mrs.  J.  H.  Nau. 

STUFFED   ONIONS. 

Take  medium  size;  remove  skin,  let  stand  in  salt  water  one  hour; 
scoop  out  middle;  fill  with  hamburger,  then  bake  in  pan  placed  in 
pan  of  water. — M.  R. 

73 


TURKISH  PILAP. 

Two  cups  washed  rice;  4  cups  chicken  or  lamb  stock;  small  bunch 
of  parsley,  chopped.  Fry  3  onions  in  oil  or  butter  until  thoroughly 
pink,  season  with  salt  and  pepper  and  dash  of  cinnamon.  Mix  this 
with  rice  and  add  stock  and  cook  rapidly  until  rice  is  almost  dry. 
Then  place  in  oven  until  each  grain  is  a  separate  flake  and  all  stock 
absorbed. — Mrs.  Stephen  Stepanian. 

TURNIPS  WITH  PORK. 

Boil  piece  of  pork  one  hour;  then  put  in  turnips  which  have  been 
pealed  and  cut  into  cubes  and  let  cook  another  hour.  Allow  water 
to  boil  down  to  rich  gravy  and  season  with  salt  and  pepper. — Mrs. 
Louise  Frankenberg. 


74 


Casserole  and  Chafing  Dishes 


BEEFSTEAK  EN  CASSEROLE.    __ 

Use  2  pounds  of  round  steak  cut  from  1  inch  to  \l/2  inches  thick. 
The  steak  may  be  left  whole  or  cut  into  pieces  two  inches  square. 
Heat  an  iron  frying  pan,  rub  over  the  surface  with  a  bit  of  fat  from 
the  meat,  put  in  the  steak,  and  cook,  first  on  one  side  and  then  on 
the  other,  to  harden  the  meat  on  the  outside  and  thus  keep  in  the 
juices;  put  the  meat  into  the  casserole;  put  in  also  \l/2  dozen  pieces 
each  of  carrot  and  turnip.  The  vegetables  may  be  cut  in  smaller 
slices,  cubes  or  triangles,  or  they  may  be  cut  into  balls  with  a 
French  cutter;  add  also  abouf  1  dozen  very  small  onions,  nicely 
peeled;  1  tablespoon  of  kitchen  bouquet,  and  a  generous  pint  of 
brown  stock  or  boiling  water.  Cover,  and  let  cook  very  gently  in 
the  oven  for  an  hour  and  a  half.  After  cooking  an  hour,  add  salt 
and  more  broth  if  needed.  Serve  from  the  casserole.  The  vege- 
tables may  be  browned  in  *4  cup  of  drippings  before  being  put  into 
the  casserole.  For  this  style  of  cooking  round  steak  gives  a  richer 
dish  than  does  a  sirloin  steak,  and  should  be  selected  when  the  cook- 
ing is  to  be  done  in  the  casserole. — Mrs.  H.  W.  Lentz. 

CASSEROLE. 

Lay  slice  of  ham  2  inches  thick  in  warm  water  for  one  hour;  at 
end  /of  this  time  place  ham  in  casserole  or  baking  dish,  cover  with 
potatoes  as  for  escalloped  potatoes,  pouring  milk  over  all.  Bake  one 
hour  covered  and  one  hour  uncovered. — Mrs.  Chas.  Bryson. 

SMOTHERED  PORK  CHOPS. 

Roll  as  many  pork  chops  as  desired  in  flour,  fry  brown  in  skil- 
let; then  lay  in  roaster  and  cover  with  sliced  raw  potatoes;  salt  and 
pepper  to  taste.  Bake  \Y-z  hours  in  a  moderate  oven. — Mrs.  Wil- 
loughby. 

HUNGARIAN  GOULASCH. 

Slice  a  peeled  onion  and  cook  it  until  brown  in  3  tablespoonfuls 
of  fat  fried  out  of  salt  pork;  take  out  the  onion  and  turn  in  \l/2 
pounds  of  lean,  uncooked  veal  cut  in  inch  cubes;  stir  and  cook  the 
meat  until  slightly  browned,  then  rejecting  the  fat,  if  there  be  any 
in  the  pan,  dispose  the  meat  in  the  casserole;  add  about  a  pint  of 
broth,  or  boiling  water,  and  a  teaspoonful  of  paprika,  cover  the  dish 
and  set  to  cook  in  the  oven.  In  the  meantime  add  more  fat  to  the 
frying  pan,  and  when  hot,  brown  in  about  a  dozen  balls  cut  from 
pared  potatoes,  and  a  dozen  small  onions;  when  the  onions  are  well 
browned,  add  them  to  the  casserole,  and  after  the  meat  has  been 
cooking  an  hour,  add  a  teaspoonful  of  salt  and  the  potatoes,  and,  if 
desired,  two  tablespoonfuls  of  flour  mixed  to  a  thin  paste  with  cold 
water.  Let  cook  in  all  about  two  hours.  Serve  from  the  casserole. — 
Mrs.  Lentz. 

75 


CHICKEN  EN  CASSEROLE. 

Flour  chicken  heavy  and  brown  in  butter  and  lard,  as  you  would 
a  young  chicken.  Place  in  casserole,  season,  use  the  fat  left  from 
browning,  and  pour  on  milk  or  water,  as  preferred.  Place  casserole 
in  pan  of  hot  water  in  oven  and  bake  until  tender,  using  more  liquid 
if  necessary. — Serve  in  the  casserole. — Mrs.  P.  S.  Skeele. 

ROUND  STEAK  EN  CASSEROLE. 

Two  pounds  of  round  steak  (cut  thick),  with  as  much  flour 
pounded  into  it  as  it  will  hold.  Brown  in  hot  fat  in  skillet.  Remove 
and  make  gravy.  Put  steak  in  greased  casserole  season  and  cover 
with  gravy.  Bake  in  moderate  oven  one  and  a  half  hours.  Potatoes 
ntay  be  cooked  in  casserole  with  meat  if  desired. — Mrs.  W.  H.  Tre- 
maine. 

POTATOES  EN  CASSEROLE. 

Melt  54  cup  of  butter  in  frying  pan.  Have  ready  1  quart  of  balls 
cut  from  pared  potatoes  washed  in  cold  water  and  dried  in  a  cloth. 
Turn  into  hot  fat  and  add  a  teaspoon  of  salt  and  a  grated  onion. 
Shake  the  frying  pan  over  a  brisk  fire  to  brown  the  potatoes;  then 
add  brown  stock  or  boiling  water  to  cover  potatoes;  then  heat  the 
whole  to  the  boiling  point;  add  a  tablespoon  of  chopped  parsley  and 
turn  into  casserole,  cover  close  and  let  cook  in  a  moderate  oven  40 
minutes. — Mrs.  Malcolm  Bartlett. 

SPAGHETTI  AND  MUSHROOMS  EN  CASSEROLE. 

Cook  1  pound  of  spaghetti  in  salted  water  until  tender,  and  drain. 
Cleanse  thoroughly  1  quart  of  fresh  mushrooms  and  chop  finely. 
Butter  the  baking  dish  and,  starting  with  spaghetti,  put  alternate 
layers,  flavoring  each  layer  of  mushrooms  with  salt  and  pepper,  fin- 
ishing with  a  layer  of  spaghetti.  Over  this  pour  a  cup  of  veal  or 
beef  stock.  Bring  to  a  boil  1  quart  of  milk,  to  which  has  been  added 
a  generous  lump  of  butter.  Pour  over  all  and  cover  casserole.  Bake 
one-half  hour. — Mrs.  J.  F.  Martter. 

SWEET  POTATOES  EN  CASSEROLE. 

Pare  potatoes  of  same  size  and  cut  in  halves  lengthwise;  cover 
with  boiling  salted  water;  let  boil  five  minutes  then  drain.  Melt  ^4 
of  a  cup  of  butter  in  a  casserole,  put  in  a  layer  of  potatoes,  and 
sprinkle  thick  with  maple  or  brown  sugar;  add  another  layer  of  po- 
tatoes, dot  with  bits  of  butter  and  sprinkle  with  sugar  and  salt; 
cover  dish  and  cook  in  moderate  oven.  After  20  minutes  remove 
cover;  then  add,  if  potatoes  seem  dry,  a  little  butter  and  sugar 
melted  in  hot  water.  Let  cook  10  minutes  longer  without  cover. — 
Mrs.  Malcolm  Bartlett. 

EGG  VERMICELLI. 

Add  the  chopped  whites  of  6  hard  boiled  eggs  to  1  pint  of  well 
seasoned  white  sauce.  Pour  over  crisp,  well  buttered  toast  squares. 
Put  the  yolks  through  a  ricer  as  a  garnish  for  the  top. — Mrs.  J.  B. 
Young. 

76 


CARACAS  EGGS. 

One  teaspoon  butter;  J4  cup  mustard;  1  pound  cheese;  2  cups 
chipped  beef;  1  large  cup  tomato  juice;  2  eggs;  salt,  pepper  and 
paprika.  Melt  butter  in  chafing  dish;  add  salt,  pepper,  mustard  and 
paprika;  then  cheese  cut  in  small  pieces,  and  melt;  add  tomato  juice 
and  chipped  beef;  then  more  seasoning  if  desired.  Worcestershire  or 
tobasco  sauce  may  be  added.  Lastly  stir  in  the  eggs,  well  beaten. 
As  soon  as  they  are  set,  serve  as  a  rarebit. — Mrs.  Edith  B.  Schofield. 

LOBSTER  A  LA  NEWjBURG. 

One  large  lobster;  1  tablespoon  butter;  3  eggs;  ^  pint  cream; 
pepper  and  salt;  1  gill  of  milk.  Cut  the  choicest  parts  into  small 
pieces.  Put  them  and  the  butter  in  chafing  dish;  season  well  with 
salt  and  pepper;  pour  on  the  milk  and  cook  10  minutes;  add  the 
beaten  eggs  and  cream.  Let  all  come  to  a  boil  and  serve  immedi- 
ately.— Mrs.  J.  B.  Pinney. 

OYSTER  PATTIES.    =- 

Wash  1  quart  oysters;  heat  and  remove  the  beard  (small  round 
gristle);  chop  a  little,  put  back  in  double  boiler  or  chafing  dish  with 
little  water  or  cream,  and  cook  a  while.  Rub  1  tablespoon  flour  with 
\y-2.  tablespoons  butter,  add  salt,  pepper  and  dash  of  nutmeg;  add 
this  to  the  oysters  and  cook  well,  so  as  to  cook  the  flour.  Just  be- 
fore serving  add  cream,  or  whipped  cream  is  better. — Mrs.  Thos. 
Skinner. 

RINGTUM  DIDDY. 

Melt  1  teaspoon  butter  in  chafing  dish;  add  1  pound  New  York 
cream  cheese  in  bits;  melt.  To  a  lOc  can  Campbell's  tomato  soup 
add  salt,  cayenne  pepper  and  Worcestershire  sauce  to  suit  taste;  2 
eggs  beaten  separately;  add  this  to  the  melted  cheese  and  let  boil  up. 
Serve  on  bread  toasted  on  one  side  or  with  wafers. — Mrs.  C.  W. 
Thompson. 


Dainties,  Candies  and  Christmas 
Cakes 


At  Christmas  play,  and  make  good  cheer, 
For  Christmas  comes  but  once  a  year. 

CHEESE  AND  OLIVE  SANDWICHES. 

Rub  1  roll  of  Neufchatel  to  a  paste;  add  half  the  measure  of 
finely  chopped  stuffed  olives;  moisten  with  salad  dressing  and  spread 
between  white  or  graham  bread. — Mrs.  W.  C.  Adams. 

CHEESE  BALLS. 

Half  pound  grated  cheese;  2  cups  soft  bread  crumbs;  2  eggs,  well 
beaten;  butter  size  of  walnut.  Roll  balls  in  bread  crumbs  and  fry 
in  butter. — Mrs.  Harry  Beech. 

CHEESE  STRAWS. 

Mix  together  3  heaping  tablespoons  of  sifted  flour;  3  tablespoons 
of  grated  cheese;  J/2  teaspoon  salt;  ^  teaspoon  white  pepper;  ^  tea- 
spoon cayenne  pepper;  1  tablespoon  butter;  1  tablespoon  milk;  yolk 
of  1  egg.  Mix  well  with  spoon;  when  smooth  divide  into  two  parts, 
roll  very  thin,  cut  in  narrow  strips  3  inches  long;  bake  in  slow  oven 
15  minutes.  Serve  hot'  or  cold. — Dorothy  Wilkinson. 

FRIED  CHEESE  SANDWICHES. 

Cut  bread  thin;  place  layer  of  cheese  between  slices  of  bread; 
have  skillet  hot.  Put  in  butter  and  fry  on  one  side  until  a  golden 
brown;  turn  and  cover  closely;  let  brown  slowly  on  other  side  until 
cheese  is  melted.  Serve  immediately. — Mrs.  Fred  Schmitt. 

>C    HERMITS. 

One  and  one-half  cups  brown  sugar;  %y2  cups  flour;  1  cup  butter; 
1  teaspoon  soda;  pinch  salt;  1  teaspoon  cinnamon;  1  cup  nuts;  1 
pound  raisins.  Drop  y?  teaspoon  in  pan  greased  with  lard  dusted 
with  flour. — Dorothy  Wilkinson. 

MERINGUE  SHELLS. 

Whites  of  4  eggs,  beaten  very  stiff;  add  1  level  cup  granulated 
sugar;  1  teaspoon  vanilla.  Drop  on  buttered  paper  on  cake  tins  and 
bake  slowly.  This  makes  10  shells  as  large  as  a  small  saucer.  Crush 
the  bottom  to  form  a  cup  and  fill  with  either  frozen  cream  or 
whipped  cream. — Marie  Louise  Baer. 

78 


MARGUERITES. 

Stir  raisins  and  nuts  into  cooked  icing,  spreading  on  reception 
wafers.  Cook  in  oven  until  light  brown. — E.  W. 

NUT  AND  FRUIT  CHEESE. 

One-half  pound  each  of  figs,  raisins,  dates,  pecan  nuts  and  pine 
nuts;  J4  pound  each  of  Brazil  and  almond  nut  meats.  Put  through 
a  meat  chopper,  after  preparing  the  ingredients,  first  a  little  fruit, 
then  mixed  nuts,  alternating  until  all  are  ground.  Pack  in  small 
tins  and  when  wanted  for  use,  loosen  and  slice  thin  with  a  sharp 
thin  knife.  Fine  for  sandwiches  and  will  keep  indefinitely  in  a  re- 
frigerator.— Mrs.  Wi  E.  Baker. 

OLIVE  SANDWICHES. 

Chop  stuffed  olives,  not  too  fine;  mix  with  olive  oil  dressing  or 
cooked  mayonnaise;  spread  on  buttered  bread. — D.  W. 

PEACH  ICE  CREAM. 

One  cup  sugar;  1  cup  milk;  1  egg;  1  scant  spoon  flour;  cook  in 
custard;  mash  10  peaches,  sweeten  to  taste,  add  1  quart  cream; 
freeze.— C.  W. 

SALTED  ALMONDS. 

Put  1  tablespoon  butter  and  lard,  mixed  in  skillet;  heat  very  hot; 
add  1  pint  blanched  almonds;  stir  constantly  until  nearly  done.  Re- 
move from  fire  when  light  brown  as  they  cook  somewhat  in  cooling. 
All  nuts  are  good  salted.  Tested.— L.  H. 

SHERBET. 

Three  oranges;  3  lemons;  3  peaches;  3  cups  sugar;  3  cups  water; 
boil  water  and  sugar  five  minutes;  mix  peach  and  orange  pulp; 
freeze.— C.  .W. 

CREAM   CANDY. 

Three  cups  coffee  A  sugar;  1  cup  milk;  butter  size  of  a  walnut. 
Cook  until  forms  into  a  soft  ball  when  dropped  in  cold  water.  Stir 
while  cooking  to  keep  from  curdling.  Put  pan  in  cold  water  until 
candy  is  partly  cool.  Beat  until  creamed,  adding  raisins  and  nuts; 
mold  into  pan  and  cut  in  squares. — Emily  Wilkinson. 

COCOANUT  KISSES. 

One  and  one-half  pounds  sugar;  1  fresh  grated  cocoanut.  Dissolve 
sugar  in  water,  let  come  to  boil,  and  add  cocoanut.  When  it  is 
stringy  between  thumb  and  finger  it  is  cooked  enough.  Set  off  the 
fire  and  add  ^  pound  fondant;  stir  constantly  until  the  batch  is 
all  creamy  looking  and  thickens  up;  flavor  with  vanilla.  Drop  from 
a  silver  fork  on  waxed  paper. 

79 


SOLD  BY  ALL  GROCERS 


ONE  POUND 


JJNCYDRYROASTED          <rtf  \ 

COFFEE  CO  2 


SAVE  THE    COUPONS 


THE 
POPULARITY 

OKAY 

COFFEE 


IS  ITS  BEST 
RECOMMEN- 
DATION 


THE  FRANKLIN 
COFFEE  CO. 

Right  Here  At  Home 


GRANDVIEW 
MARKET 


G.  F.  GUTCHES,  PROP. 


FOR 


EVERYTHING 
GOOD  TO  EAT 


BUTTER  CREAMS. 

Work  into  1  pound  fondant  54  scant  pound  of  butter  creamed; 
flavor  to  suit  taste.  Chocolate  may  be  added  if  you  wish. — Mrs.  F. 

B.  Smith. 

CARAMELS. 

Two  pounds  sugar;  \y2  pounds  glucose;  3  pints  cream.  Put 
sugar,  glucose  and  1  pint  cream  on  to  cook;  stir  constantly;  cook 
until  it  will  form  a  soft  ball  in  cold  water;  add  second  pint  cream, 
cook  to  soft  ball  again;  add  third  pint  cream  and  parafine  wax  size 
walnut;  cook  to  good  firm  ball  when  dropped  in  cold  water;  stir  all 
over  the  bottom  of  kettle  when  cooking  lest  it  sticks  and  burns. 
In  cold  weather  it  is  not  necessary  to  add  the  wax..  Add  vanilla. 
Pour  on  platter  or  marble  slab  with  the  bars.  If  you  wish  chocolate 
caramels  add  grated  chocolate  when  nearly  done. — Mrs.  C.  K.  Seibert. 

CHOCOLATE  ALMONDS. 

Blanch  almonds;  roast  in  oven;  cool.  Use  a  sweet  chocolate  in 
coating.  Work  and  melt  chocolate;  put  several  in,  roll  around  and 
lift  out  with  a  pair  of  tweezers. 

DIVINITY.    - 

Two  cups  granulated  sugar;  J^  cup  water;  ^  cup  Karo  syrup; 
1  cup  nut  meats;  vanilla.  Cook  syrup  of  sugar,  water  and  Karo  until 
it  is  a  soft  ball;  pour  over  the  beaten  whites  2  eggs;  beat  until  cold; 
add  nut  meats  and  drop  on  buttered  plates  or  waxed  paper. — Mrs. 
J.  B.  Pinney. 

FONDANT. 

Two  cups  granulated  sugar;  milk  enough  to  dissolve;  stir  until 
dissolved  before  candy  boils;  cook  until  candy  forms  into  soft  ball 
when  dropped  in  cold  water;  allow  candy  to  get  cold  before  beating; 
beat  until  creamed,  then  knead  well;  form  into  any  shape. — E.  D. 

C.  W. 

KARO  SEA  FOAM. 

Two  cups  granulated  sugar;  ^  cup  of  dark  Karo  corn  syrup;  l/2 
cup  water.  Boil  the  sugar,  syrup  and  water  until  it  forms  a  soft 
ball  when  tried  in  cold  water.  Have  ready  the  beaten  whites  of  2 
eggs,  and  pour  the  syrup  into  them  slowly.  Beat  until  stiff;  pour 
into  a  buttered  pan  and  mark  in  squares  when  cold. — Mrs.  Harry 
Karns. 

ICE  CREAM  TAFFY. 

Two  pounds  sugar;  1  pound  glucose;  1  pint  milk  or  cream;  par- 
afine wax,  size  of  walnut;  1  tablespoon  butter.  Dissolve;  put  on 
stove  and  boil  all  at  once,  stirring  constantly  until  done.  If  you  use 
thermometer,  cook  to  256  or  258.  Pour  on  slab  or  platter  and  pull 
when  cool. — Mrs.  C.  K.  Seibert. 

81 


GLACE  NUT  AND  FRUITS. 

One  pound  granulated  sugar;  1  small  tablespoon  glucose;  pour 
over  it  enough  water  to  dissolve;  wash  down  sides;  let  cook  until 
it  just  starts  to  turn  straw  color,  but  do  not  allow  it  to  discolor  any. 
Place  pan  and  all  in  kettle  of  hot  water.  Drop  nuts  or  fruit  in  a 
few  at  a  timje  and -remove  with  tweezers  and  drop  on  a  tin  pan,  as 
they  will  not  stick  to  tin.  Be  very  careful  not  to  disturb  the  syrup 
more  than  absolutely  necessary.  As  soon  as  the  syrup  begins  to  get 
cloudy  you  must  stop  dipping,  and  the  syrup  can  be  thinned  and 
used  as  table  syrup. — Mrs.  C.  K.  Seibert. 

MAPLE  FUDGE. 

Use  soft  white  sugar  and  maple  syrup;  wet  with  milk.  Cook  to 
a  very  soft  ball.  Add  chopped  nuts  if  you  wish.  Beat  fast. — Mrs.  F. 
B.  Smith. 

NUT  CANDY. 

Two  cups  granulated  sugar;  1  cup  nut  meats.  Heat  iron  skillet 
till  it  smokes,  put  in  sugar  and  stir  rapidly  until  melted,  then  pour 
over  nuts. — Mrs.  W.  E.  Baker. 

PEANUT  BRITTLE. 

One  and  one-half  pounds  sugar;  24  pound  glucose;  2  ounces 
butter;  y?  tablespoon  vanilla;  £4  pound  peanuts,  raw;  1  heaping  tea- 
poon  soda;  2/z  pint  water.  Put  sugar,  glucose  and  water  on  hot  fire 
and  stir  until  it  commences  to  boil;  wipe  down  the  sides  of  pan;  cook 
until  thermometer  reads  275;  put  in  peanuts  and  cook,  stirring  all 
the  time;  cook  until  the  peanuts  are  done.  They  will  be  golden 
brown  in  color;  add  soda  just  before  pouring  out. — Mrs.  C.  K.  Seibert. 

SOFT  BUTTERSCOTCH. 

Two  pounds  sugar;  1  pound  glucose;  fy&  pound  butter;  J^  pint 
best  Orleans  molasses;  y±  teaspoon  nutmeg;  2/z  pint  water.  Put 
sugar,  glucose,  water  on  fire  and  stir  until  commences  boiling;  wipe 
down  sides.  Boil  up  to  245,  then  add  molasses,  butter  and  nutmeg 
or  ginger,  and  stir  constantly,  but  not  top  hard,  and  cook  to  about 
260  by  the  thermometer;  or  test  by  dropping  in  cold  water. 

ANISE  CAKES. 

One  pound  pulverized  sugar;  6  eggs;  beat  one  hour;  1  pound 
flour;  small  amount  anise  oil.  Bake  in  slow  oven.  Can  make  some 
pink  by  adding  coloring. — F.  C. 

CINNAMON  STARS. 

Whites  of  8  eggs;  1  pound  pulverized  sugar;  stir  half  hour;  take 
out  y*  cup  for  icing.  To  the  remainder  add  1  teaspoonful  cinna- 
mon; 1  lemon  rind  and  a  little  of  the  juice;  also  1  pound  grated 
almonds;  roll  thin,  cut  into  stars;  ice  and  bake  in  slow  oven. — F.  C. 

82 


CHOCOLATE  COOKIES. 

One  pound  sugar;  4  eggs;  J^  cup  grated  chocolate;  1  teaspoonful 
baking  powder;  flour  to  stiffen;  make  into  small  balls  in  hand.  Bake 
in  slow  oven. — F.  C. 

CINNAMON  BARS  OR  MACARONI   STICKS. 

Ten  ounces  almond  paste;  5  ounces  confectioners'  sugar;  white 
1  £gg>  y*  teaspoon  cinnamon.  Work  paste,  sugar  and  cinnamon  to- 
gether; add  white  egg,  and  work  until  perfectly  smooth;  pat  and  roll 
y^  inch  thick;  have  a  piece  4  inches  wide.  Spread  with  frosting 
made  with  white  1  egg  and  ^  cup  confectioners'  sugar,  beaten  until 
stiff  enough  to  spread;  cut  in  strips  4x^4  inches.  Do  this  quickly  as 
crust  forms  over  frosting.  Place  on  greased  and  floured  pan;  bake 
20  minutes  in  slow  oven. — Tested. 

HAZEL  NUT  MACAROONS. 

Whites  of  4  eggs,  beaten  stiff;  add  juice  of  y*  lemon  and  ^ 
pound  pulverized  sugar;  take  out  %  cup  of  this  and  add  to  the  re- 
mainder y±  pound  grated  hazel  nuts  and  %  grated  almonds;  mix 
well,  set  on  buttered  pans  with  teaspoon;  make  a  small  deepening 
in  each,  filling  in  with  the  icing  that  was  kept  out.  Bake  in  slotw 
oven. — Mrs.  Thos.  G.  Constable. 

HIRCH   HOERNCHEN. 

Four  pounds  sugar;  2  pounds  almonds;  8  pounds  flour;  2  ounces 
cinnamon;  1  ounce  nutmeg  and  mace;  4  lemons;  32  eggs;  ^4  pound 
butter;  small  glass  water.  Beat  eggs,  butter  and  sugar  to  a  very 
light  cream;  add  ground  almonds  and  spices  and  flour  and  water. 
Cut  in  different  shaped  figures  and  fry  in  hot  lard. — Mrs.  G.  W. 
Webster. 

HICKORY  NUT  KISSES. 

One  pound  pulverized  sugar;  1  pound  nut  meats,  chopped  fine; 
whites  of  6  eggs,  beaten  stiff;  8  tablespoons  flour,  and  pinch  of  baking 
powder.  Drop  from  spoon  on  buttered  tins  and  bake  in  rather  slow 
oven. — Mrs.  A.  Share. 

HICKORY  NUT  COOKIES. 

One  cup  sugar;  1  cup  flour;  1  egg;  1  cup  hickory  nut  kernels, 
chopped  fine.  Roll  in  small  balls;  bake  in  slow  oven. — F.  C. 

LEBKUCHEN. 

Four  eggs;  1  pound  sugar;  beat  half  hour;  y2  pound  blanched, 
dried  and  crushed  almonds;  }4  pound  citron;  grated  rinds  and  juice 
of  1  lemon  and  1  orange;  %  ounce  cinnamon;  ^  teaspoon  cloves;  1 
teaspoonful  allspice;  %  scant  teaspoonful  baking  powder;  Yi  cup 
strained  honey;  flour  to  stiffen;  stir  thoroughly.  Roll,  cut  and  bake 
in  slow  oven.  Icing:  Five  tablespoonfuls  of  milk  and  powdered 
sugar. — F.  C. 

83 


SPRINGLIES. 

Four  eggs;  1  pound  pulverized  sugar;  beat  one  hour;  1  pound 
flour;  flavor  with  lemon  or  vanilla;  roll,  cut  and  leave  stand  over 
night.  Bake  in  slow  oven.  (Requires  special  roller  with  this.) — F.  C. 

PEPPERNUTS. 

Four  pounds  sugar;  16  eggs;  y2  pound  lemon  peel  and  citron;  2 
ounces  cinnamon;  1^  scant  tablespoons  cloves;  1  tablespoon  mace; 
1  tablespoon  nutmeg;  4  pounds  flour;  l/2  'pound  blanched  almonds. 
Beat  sugar  and  eggs  */2  hour.  Put  in  citron,  lemon  peel  and  nuts 
which  have  been  ground  fine;  add  spices  and  flour.  Roll  on  board 
one  inch  thick;  cut  with  peppernut  cutter  and  let  stand  over  night* 
Next  day  place  in  pan  soft  side  up  and  bake  in  very  slow  oven,  oven 
door  open  until  risen  in  centers;  then  close  oven  door  until  light 
brown.— Mrs.  G.  W.  Webster. 

VANILLA  STICKS. 

One-half  pound  chopped  or  ground  almonds;  y2  pound  powdered 
sugar;  whites  of  2  eggs.  Mix  sugar  well  with  beaten  whites;  keep 
out  enough  to  ice.  Mix  remaining  half  with  nuts  and  1  teaspoon  of 
vanilla.  Put  a  little  flour  on  board,  roll  thin,  cut  in  strips,  and  ice 
before  you  bake.  Bake  to  a  golden  brown. — Mrs.  Rohletter. 


Household  Hints 


To  prevent  the  shine  which  so  often  comes  from  pressing,  use 
a  woolen  cloth  under  the  pressing  cloth. 

TO  REMOVE  SPOTS. 

Here  are  some  simple  remedies  for  removing  spots  of  various 
sorts: 

Paint — If  the  paint  is  fresh,  turpentine,  alcohol  or  naphtha  will 
probably  take  out  the  stain.  If  the  stain  is  old  and  dry,  try  chloro- 
form. Put  the  portion  of  fabric  to  be  cleaned  over  several  thicknesses 
of  clean  cloth  before  trying  to  clean  it. 

Grease — Use  French  chalk  for  grease  spots.  Apply  it  thickly 
and  let  it  stand  for  several  days.  If  this  is  not  effective  sponge  the 
material  first  on  one  side,  then  on  the  other,  with  spirits  of  wine. 
Then  press  over  a  piece  of  thick  linen. 

Candle  Wax — Put  a  sheet  of  blotting  paper  under  the  spot  and 
another  over  it.  Heat  with  flat  iron  and  the  wax  will  be  removed 
by  the  blotting  paper. 

Milk — White  soap  and  warm  water  should  be  used  to  take  out 
milk  stains.  It  should  be  used  immediately. 

Ink — There  are  various  good  ink  eradicators  on  the  market,  and 
it  is  well  to  have  a  bottle  of  one  of  these  on  hand.  Another  method 
is  to  dip  the  ink-stained  article  into  milk.  The  milk  should  not  be 
allowed  to  dry  on,  but  if  it  does  not  remove  the  ink  within  a  short 
time  it  should  be  washed  out  and  a  fresh  application  of  milk  made. 

Tea  Stains — Clear  warm  water  should  be  used  to  remove  tea 
stains. 

Coffee — Pour  boiling  water  through  the  coffee  stains  as  quickly 
after  the  coffee  is  spilled  as  possible.  This  is  a  never-failing  remedy 
if  the  spots  are  fresh.  Otherwise  it  may  be  necessary  to  repeat  it 
several  times. 

Rain  Spots — When  cloth  that  has  not  been  sponged  is  spotted 
from  the  rain,  spread  a  damp  cloth  over  the  wrong  side  of  the 
material  and  iron  it  dry. 

Ice  Cream — Anything  on  which  ice  cream  has  been  spilled 
should  be  sponged  in  chloroform.  Use  several  thicknesses  of  clean 
white  blotting  paper  under  the  spotted  article. 

Gasoline  Spots — Sometimes  gasoline  leaves  a  ring  on  cloth  in 
which  it  has  been  used  to  remove  a  stain.  This  ring  can  be  re- 
moved by  holding  the  ringed  cloth  over  steam.  Sometimes  this 
method  does  not  remove  the  ring.  The  only  thing  to  do  in  that  case 
is  to  dip  the  whole  of  the  garment  on  which  the  ring  appears  into 
gasoline. 

Grass  Spots— As  soon  as  grass  stains  are  detected  on  summer 
frocks  cover  them  with  molasses  or  with  lard  and  the  stains  will 
disappear. 

85 


TO   CUT  THIN  SILK. 

By  placing  thin  silk  between  two  pieces  of  tissue  paper,  you 
will  find  that  you  can  cut  it  as  straight  as  though  it  were  heavy 
cloth;  there  will  be  no  annoying  puckering. 

RENOVATING  A  BED   HAMMOCK. 

My  bed  hammock  was  stained  and  faded  so  that  it  was  unfit  to 
grace  my  porch  another  year.  As  I  could  not  make  it  look  worse 
by  experimenting,  I  determined  to  make  an  attempt  at  renovation. 
I  bought  a  can  of  walnut  oil  stain  and  mixed  it  with  three  times  its 
volume  of  turpentine.  This  I  applied  to  the  canvas  with  a  large 
brush,  keeping  the  liquid  well  stirred  and  the  brush  moving  rapidly 
until  both  sides  of  the  canvas  were  covered.  The  experiment  was  a 
complete  success,  the  color  being  that  of  a  new  brown  khaki  cloth. 
Be  sure  not  to  use  the  hammock  until  it  is  thoroughly  dry.  The 
same  plan  might  be  followed  with  all  kinds  of  canvas  porch  chairs. 

DUSTLESS   DUST   CLOTHS. 

Buy  black  cheese  cloth;  cut  into  yard  lengths.  (Hem  if  you 
have  time.)  Wet  the  cloths  thoroughly  in  coal  oil,  wring  and  hang 
out  to  dry.  These  may  be  renewed  after  each  laundering. — C.  S. 

HOW  TO  TELL  FRESH  EGGS. 

If  an  egg  is  "strictly  fresh"  it  will,  when  placed  in  a  pan  of 
water,  lie  on  its  side  on  the  bottom.  If  stale  it  will  stand  on  end, 
and  if  very  old  will  rise  to  the  surface.  When  just  a  few  days  old  the 
egg  will  begin  to  tilt  a  trifle,  and  as  it  ages  more  and  more  the  angle 
at  which  it  tilts  will  increase. — Mrs.  Hammond. 

DUSTLESS  CARPET  SWEEPER. 

Take  a  piece  of  cloth  one  inch  wide  and  twelve  inches  long,  sat- 
urate with  kerosene  oil,  place  one  in  each  dust  box  of  your  carpet 
sweeper,  and  you  will  have  no  dust. 

A  USEFUL  MIRROR  FOR  SKIRTS. 

A  mirror  attached  to  the  inside  of  the  closet  door  near  the  floor 
will  be  found  useful  in  dressing  or  dressmaking.  The  glass  meas- 
ures about  eight  by  fourteen  inches  and  rests  on  two  curtain  rod 
hooks  screwed  into  the  door  about  four  inches  from  the  bottom. 
The  upper  edge  of  the  glass  can  be  securely  fastened  by  a  tack. 
Much  depends  upon  the  angle  at  which  the  mirror  reflects — the 
longer  the  hooks  the  better  results  when  the  glass  is  in  place. 

Use  a  white  new  blotter  under  a  spot  when  cleaning  with  gaso- 
line and  it  will  not  leave  a  ring.  Remove  the  blotter  before  gasoline 
evaporates.  Gasoline  will  also  take  out  grass  stains. 

All  bake  dishes  should  be  placed  in  a  pan  of  hot  water,  then  set 
in  oven  to  bake. 

Always  use  sharp  cheese  for  seasoning,  as  it  will  dissolve  and 
not  curdle. — M.  L.  S. 

86 


HOW  TO  CORN  BEEF. 

One  quart  water;  ^  pound  brown  sugar;  1  pint  salt;  lump  of 
saltpetre  size  of  a  10-cent  piece.  Boil  and  skim.  Put  beef  in  for  10 
days  or  two  weeks. — C.  E.  S. 

CANNED  CORN. 

Ten  cups  of  corn;  ^  cup  of  salt;  -1  cup  sugar;  2  cups  water. 
Boil  20  minues  and  can.  Five  dozen  ears  make  about  seven  cans. — 
J.  Daymude. 

RULES  FOR  COOKING  GREEN  VEGETABLES. 

The  cleaning  and  preparation  of  green  vegetables  count  for  as 
much  as  the  cooking  itself.  They  must  be  properly  ripened  and 
fresh  from  the  garden.  Wilted  vegetables,  if  not  stale,  may  be  re- 
stored by  crisping  in  ice  water  for  an  hour  or  two.  Every  particle  of 
sand  or  decayed  matter  should  be  removed.  A  brush  for  scrubbing 
saves  hands  and  labor.  Special  cutters  are  attractive,  but  not  neces- 
sary. 

Carrots  and  turnips  should  be  diced,  or  cut  into  long,  thin 
"strings."  Beets  are  simply  washed,  without  breaking  the  skin,  and 
four  or  five  inches  of  the  green  stem  should  be  left  on.  They  may 
be  cut  as  desired,  after  cooking.  When  tender,  cook  the  green  tops, 
too,  as  you  would  spinach,  and  use  for  garnishing  the  dish.  Cabbage 
should  be  shredded,  then  simmered  gently  for  20  minutes,  without  a 
cover.  The  success  of  spinach  depends  upon  the  washing,  and  final 
chopping  and  seasoning;  beans,  on  the  proper  stringing  and  cut- 
ting, lengthwise  rather  than  across.  Peas  and  corn  are  only  good 
when  fresh.  Peas  should  have  a  pod  or  two  boiled  in  the  water 
with  them;  corn  should  have  the  final  inner  husk  left  on.  Both 
should  be  timed  carefully;  over-cooking  is  disastrous.  About  20-30 
minutes  for  peas;  10-15  minutes  for  corn. 

1.  All  vegetables  should  be  put  on  in  boiling  water.   The  boiling 
should    continue    gently    until    the    vegetable   is    tender — no     longer. 
Rapid   boiling   or   over-cooking   spoils    color,    shape,   flavor,    making 
many  vegetables  tough.     A  cover  is  not  necessary;  it  should  never 
be  used  for  onions,  cauliflower  or  cabbage. 

2.  Top-ground    vegetables    should    be    cooked    in    salted    water. 
Underground  vegetables  should  be  salted  after  cooking. 

3.  The    very    watery    vegetables — squash,    spinach,    beet-tops — 
should  be  cooked  over  steam,,  or  in  a  pan  with  very  little  water. 

DIET  FOR   CHILD    FROM   12th   to   18th   MONTH. 

Fruits:  Given  one-half  hour  before  or  one-half  hour  after  milk: 
Orange  juice,  1  ounce;  pineapple  juice,  1  ounce;  strained  apple  sauce; 
mashed  pulp  of  prunes. 

Broths:  Mutton,  chicken,  veal  or  beef  broth,  with  rice  or  stale 
bread  crumbs,  5  ounces;  beef  juice,  3  ounces. 

Cereals:  Gruels  or  cereal  jellies  made  of  either  oatmeal,  farina, 
barley,  hominy,  rice  or  wheatena,  4  ounces. 

Breads:  Zwieback;  dry  toast;  stale  bread  and  butter;  graham 
cracker. 

Eggs:   Coddled,   soft  boiled  or  soft  poached. 

Meats:  Scraped  rare  beef,  1  tablespoonful. 

Milks:   One  to  one  quart  and  one-half  in  24  hours. 

Feedings:  Five  in  24  hours. 

87 


TKe  ALL  RIGHT  Brand 

Saratoga  Chips,  1  Oc 

MANUFACTURED  FOR 

D.  J.  Burtnett  Specialty  Co. 

336  West  First  Avenue  Columbus,  Ohio 


COMPLIMENTS  OF 
A  FRIEND 


THE  COLUMBUS  MACADAM  CO. 
BUILDERS'  SUPPLIES 

AND  COAL 

C.  3339  319    DUBLIN    AVENUE  M.  1397 


If  It's 

if  it's  ;r_"  _"  -  -  - 

If  It's 
Dry 


/7    *J      •'*£  s 

tnotbi  fc"*^ 

•r^-^yi  PHONK  \ 


and 

Towels 
for  Rent, 
Call  the 


\     Dri-1-     I 

•    PHONE  f 


%  NORTH     FOURTH    STREET 


Cleaning 
and 

Pressing, 
Call  Us. 


DIET  FOR  CHILD  FROM  18th  MONTH  TO  2  YEARS. 

Fruits:  Given  one-half  hour  before  or  one-half  hour  after  milk: 
Orange  juice,  prune  juice,  pineapple  juice,  baked  apple,  apple  sauce, 
scraped  raw  apple,  stewed  prunes. 

Soups:  Beef,  mutton,  veal  or  chicken  broth,  clear  vegetable  soup, 
beef  juice. 

Cereals:  Oatmeal,  cream  of  wheat,  hominy,  farina,  cereal  jellies. 

Breads:  Zwieback,  dry  toast,  stale  bread  and  butter,  graham 
crackers. 

Eggs:  Coddled,  soft  boiled  or  soft  poached. 

Meats:  Scraped  rare  beef,  heart  of  a  lamb  chop,  white  meat  of 
chicken,  minced  beef.  (All  meats  should  be  cut  up'fine  or  shredded.) 

Vegetables  (All  vegetables  mjashed  -  into  a  pulp,  served  warm, 
one  at  a  time):  Baked  potato,  spinach,  asparagus  tips,  cauliflower, 
carrots. 

Milk:  One  quart  in  24  hours. 

Desserts:  Baked  custard,  plain  puddings  of  rice,  bread  or  tapioca, 
blanc-mange,  junket  corn  starch. 

Feedings:  Five  in  24  hours. 

FOODS. 

Meats  and  Broths  Easy  to  Digest — Mutton,  venison,  hare,  sweet- 
bread, chicken,  turkey,  beef  tea,  mutton  broth,  beef. 

Hard  to  Digest — Pork,  veal,  goose,  liver,  heart,  brain,  lamb, 
duck,  salt  meat,  sausage. 

Fish  Easy  to  Digest— Turbotr  haddock,  flounder,  sole,  roasted 
oysters,  trout,  pike. 

Fish  Hard  to  Digest — Mackerel,  eels,  salmon,  herring,  halibut, 
salt  fish,  lobster,  crabs,  mussels,  cod. 

Vegetables  Easy  to  Digest — Asparagus,  French  beans,  cauli- 
flower, beets,  potatoes,  lettuce. 

Vegetables  Hard  to  Digest — Artichoke,  celery,  spinach,  cabbage. 

Fruits  and  Drinks  Easy  to  Digest — Apples,  currants,  raspberries, 
apricots,  pears,  plums,  cherries,  pineapples,  chocolate,  pickles, 

BEVERAGES  FOR  INVALIDS. 

Rice  Water — Put  two  tablespoons  of  rice  in  a  saucepan  with  a 
quart  of  boiling  water.  Simmer  two  hours,  strain  and  serve  the  rice 
water  hot  or  cold,  adding  to  it  a  good  fruit  juice — orange  juice,  the 
juice  of  canned  cherries,  blackberries  or  strawberries,  according  to 
the  taste. of  the  invalid. 

Egg  Water— Stir  the  raw  white  of  an  egg,  without  beating  it, 
into  half  a  pint  of  ice  water.  Add  a  little  lemon  juice  and  serve  cold. 

Flaxseed  Tea^-Use  .a  heaping  teaspoon  of  whole  flaxseed,  one 
ounce  of  rock  candy,  one-half  ounce  licorice,  four  tablespoons  lemon 
juice  and  one  quart  of  boiling  water.  Let  stand  on  the  back  of  the 
stove  where  it  is  hot,  but  not  enough  to  boil,  for  three  hours.  Then 
strain  it. 

Barley  Lemonades-Cook  one-half  cup  pearl  barley  in  one  quart 
water  slowly  until  it  becomes  thick.  Strain  and  add  two  teaspoons 
lemon  juice  sweetened  to  taste  and  serve  cold. 

89 


TIME  TABLE  FOR  COOKING. 


BAKING. 

Bread 40  minutes 

Biscuits  and  Rolls    10  to  18  minutes 

Graham  Gems    30  minutes 

Ginger  Bread   20  to  30  minutes 

Sponge    Cake    40  to  60  minutes 

Plain    Cake    30  to  40  minutes 

Fruit   Cake    2  to  3  hours 

Cookies 6  to  15  minutes 

Rice  and  Tapioca   1  hour 

Plum   Pudding    2  to  3  hours 

Custards     15  to  20  minutes 

Steamed  puddings    1  to  3  hours 

Potatoes 30  to  40  minutes 

Scalloped  dishes 20  to  30  minutes 

Tarts 15  to  20  minutes 

Corn   Cake — Thin 15  to  20  minutes 

Corn   Cake— Thick    .                                                          .   30  to  35  minutes 


MEATS. 

Broiled   steak 4  to  10  minutes 

Chops 6  to  10  minutes 

Fish    15  to  20  minutes 

Roast  beef,  counting  after  first  half  hour,  to  pound.  10  minutes 

Mutton,  counting  after  first  half  hour,  to  pound.. ..  15  minutes 
Lamb,  veal  and  pork,  counting  after  first  half  hour, 

to   pound 20  minutes 

VEGETABLES. 

Potatoes,   Rice,   Macaroni    30  minutes 

Asparagus,  Corn    10  to  20  minutes 

Brussels    Sprouts,    Spinach 15  to  25  minutes 

Beets — Young 45  minutes 

Beets — Old Forever 

Turnips,    Parsnips, 30  to  60  minutes 

Cauliflower 20  to  30  minutes 

Peas,    String    Beans 25  to  40  minutes 

Cabbage,   Onions,    35  to  60  minutes 

90 


TABLE  OF  WEIGHTS  AND  MEASURES. 

1  cup  medium  size ^  pt. 

1   cup   butter ^  Ib. 

1  cup  packed  chopped  meat 54  Ib. 

1  cup   raisins    6  oz. 

4  cups   sifted  flour 1  Ib. 

2  cups  granulated  sugar 1  Ib. 

1  cup  English  currants 6  oz. 

1   cup   ordinary  liquid ^  Ib. 

1  tablespoon   heaped  flour ^  oz. 

1  tablespoonful  heaped  sugar .  24  oz> 

2  tablespoonfuls   ordinary  liquid 1  oz. 

Butter  size  of  an  egg 2  oz. 

"Who  does  the  best  his  circumstances  allow,  does  well — acts  nobly; 
Angels  could  no  more." 


You  Are  Sure  to  Ask,          W%  f 
Was  Anything  Ever   EJ  mm 

The  moment  you've  taken 
your  first  taste  of 

Capital  Brand 

Sausages 


Temptingly  delicious.  So 
good  for  breakfast  on 
a  winter  morning. 

All  Capital  Brand 
Products  are  U.  S.         :. 
Government  Pure. 


Columbus 

Packing 

Company 


91 


n  Ordering  Crackers 
or  Cakes,  Specify 

Pennant  Quality 

MADE  BY 

Felber  Biscuit  Company 

COLUMBUS,  OHIO 


Compliments 
of  the 


Woman's  Bakery 


Milk  Bread 

AND 

Bon-Bon  Cakes 

The  Buckeye  Transfer 
|  and  Storage  Co. 


COLUMBUS,  O. 


Will  Move,  Pack,  Store  or  Ship  Your 
Household  to  Your  Entire  Satisfaction. 


New  Recipes 


93 


94 


95 


96 


Photomount 


Inc. 


Binder 

Gaylord  Bros 
MaKers 

Stockton,  Calif. 
PW.  IAN.  21. 1908 


